Pickled Onions

Pickled Onions LARGE
Pickle your own onions now and in just two months' time you will have home-made pickled onions - perfect for enjoying with cheese or chopping up to create a chunky, savoury spread. 


  • 500g small onions or shallots
  • 50g salt
  • 500ml malt vinegar
  • 200g clear honey

*Makes two large jars

How to make:

  • Place your onions in a large heatproof bowl and cover with boiling water.
  • Leave to cool.
  • Once cool, trim roots and tops and peel.
  • Sprinkle the salt over the peeled onions, stir and leave overnight.
  • The next day, rinse your onions well and dry them off using kitchen towel.
  • Place the vinegar and honey into a large pan and gently heat until the honey dissolves, taking care not to boil.
  • Pack the onions into clean, sterile jars.
  • Pour the hot vinegar mixture over the onions until each jar is full.
  • Make sure there are no air pockets.
  • Seal the jars and leave to cool.
  • Leave for one to two months and then eat. 
  • Once open, store in the fridge. 



Time to spare?

Lay harvested garlic and onions in the sun to dry them, then plait their stems together to form bunches. Hang these in a dry, frost-free place and enjoy throughout winter.