Raw Pickled Spiced Onions Recipe

Pickled onions are so easy to make ! I pickle them whole if I am planning to eat them in a week or two, at least, but for pickled onions ready to eat overnight, I pickle them sliced. Many people boil the vinegar and add sugar. I have found over the years that if I soak my onions in salty water overnight, it works just fine with raw room temperature vinegar. Also, I don't add any sugar, as it is healthier. If you usually buy pickled onions with sugar in them, please try this recipe, I promise you will not miss the sugar at all ! As easy as 1-2-3. 1- Soak the onions in brine overnight. 2- Rinse, drain, put in a jar with spices, if using, and wait overnight. 3- Eat in salads, sandwiches, barbecues, etc.

Customer Rating:
5.0 (2 votes)

Posted by: michael
On:

Cuisine

British

Time

< 15 mins

Skill Level

Newbie

Serves

4

Courses etc.

Barbecue
Side dishes

You will need

IngredientAdd
1 large onion, sliced OR More products
1 large red onion, sliced More products
2 Tbsp fine sea salt More products
filtered water
about 1 cup or 250ml raw apple cider vinegar, or enough to cover the onion slices More products
Spices : use all or some and feel free to substitute
1 tsp black peppercorns More products
1 tsp fennel seeds More products
1 tsp coriander seeds More products
1 dried whole chilli More products
1 star anise More products
5 green cardamom pods More products
5 juniper berries More products
5 cloves More products
5 fresh or dried bay leaves This item is only available in our high street shops. More products

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Method

  • Dissolve the sea salt in a medium bowl of filtered water. Add the onion slices. Add more water if required to cover all the onion slices. Allow to stand at room temperature overnight, or for about 8 hours.
  • Drain and rinse the onion slices. Put the spices of your choice in a Kilner jar. Add the onion slices and pour enough vinegar to cover. Close the jar, let sit overnight or for at least 8 hours. The pickled sliced onions are ready to eat. Any leftovers will keep (in the fridge or in a cool larder) for up to a year ! (I like to write the date on the jars)

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Onions ORGANIC
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Red Onions ORGANIC
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Fine Sea Salt
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Black Peppercorns ORGANIC
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Juniper Berries ORGANIC
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Whole Chillies
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Fennel Seeds ORGANIC
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Coriander Seeds ORGANIC
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Whole Green Cardamom ORGANIC
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Star Anise
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Whole Cloves ORGANIC
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