There’s something special about the tradition of pickling onions fresh from the garden. Every year, once our patch of red and white onions are pulled from the soil and their skins are drying in the sun, we set aside a weekend to pickle. It’s one of those rituals that feels like home — vinegar gently simmering on the stove, glass jars lined up like soldiers on the bench, and a kitchen filled with the tangy, sweet scent of tradition.
Pickled onions are a pantry staple in our home — perfect for sandwiches, salads, platters, or straight from the jar when no one’s watching. This recipe has been in the family for years, and we make it the same way every season, using simple ingredients and love.
🧅 Ingredients
- 1.5 kg small red or white onions (or a mix — we love the color contrast)
- 1/3 cup salt (for soaking)
- 3 cups white vinegar (or apple cider vinegar for a mellower taste)
- 1 cup water
- 1/2 cup white sugar (adjust to taste)
- 2 tsp yellow mustard seeds
- 1 tsp peppercorns
- 1 tsp coriander seeds
- **2–3 bay leaves
- Optional: a few slices of fresh ginger or dried chili flakes for extra kick
đź«™ Equipment
- Large bowl for soaking
- Clean glass jars with airtight lids (we use 500ml Mason jars)
- Saucepan
- Funnel (optional but helpful)
🥣 Instructions
- Prep the onions:
Peel your onions (if they’re hard to peel, soak them in hot water for a few minutes first). Trim the roots, but leave them whole if they’re small. Slice larger onions in half or into thick rings. - Salt soak:
Place the onions in a large bowl and sprinkle with salt. Cover with cold water and let them sit overnight or for at least 6–8 hours. This draws out moisture and gives your pickled onions a lovely crunch. - Rinse and drain:
The next day, rinse the onions well and drain. Set them aside while you prepare the pickling liquid. - Make the brine:
In a saucepan, combine the vinegar, water, sugar, mustard seeds, peppercorns, coriander seeds, and bay leaves. Bring to a gentle boil, stirring to dissolve the sugar. If you’re adding chili or ginger, pop it in now. - Pack the jars:
Sterilize your jars with boiling water (or run them through the dishwasher). Pack the onions in snugly, leaving about 1cm from the top. Tuck a bay leaf or two into each jar for flavour. - Add the brine:
Carefully pour the hot pickling liquid over the onions using a funnel, making sure all the onions are submerged. Wipe the rims clean and seal with lids. - Cool and store:
Let jars cool at room temperature, then store in the fridge or a cool, dark pantry. Let them sit at least a week before opening — the longer they sit, the more the flavours develop.
🧊 Storage
These pickled onions will keep in the fridge for up to 3 months, but honestly — ours never last that long! If properly sterilized and sealed, pantry storage is fine for unopened jars.
🥪 Serving Suggestions
Serve them alongside sharp cheddar, layered into burgers, tossed through salads, or as a sweet-and-sour bite on a charcuterie board. We especially love them spooned onto warm sourdough with butter and sharp cheese — simple, rustic, and just perfect.
Whether you’re making a small batch or filling the pantry for the months ahead, there’s nothing like the feeling of seeing those glistening jars lined up, knowing you’ve preserved a little piece of your garden to enjoy all year long.
If you make this recipe, we’d love to hear how it turns out — or better yet, pass it down and make it your own. From our garden to yours, happy pickling! 💛🧅
