- 3dl water
- 2dl sugar
- 1dl vinegar
Peel onions (if needed), cut in half from the top down and thinly slice into half moons.
In a saucepan bring the water, sugar and vinegar to a simmer.
Stir until the sugar has dissolved.
Remove from the heat and let cool.
Put the onions in a sterilised container and pour over the liquid.
All done! Store in the fridge for around 4 weeks!
Going the extra mile!
There are a few things you can do to personalise your pickled onions!
- Add a few bay leaves and juniper berries to the onions before you cover with liquid to make things a little more interesting! Want to spice them up? Throw in a few peppercorns or chili seeds!
- Salt the sliced onions for an hour before picklin
Written by Jonathan Elliott
Photo by Neven Mrgan (CC)