This quick and easy Pickled Onion recipe from Kitchen Warehouse Founder, Marilyn Macaulay can be made in under 20 minutes! Packed with flavour, you can add these pickled onions to antipasto platters, salads or enjoy them on their own.
Marilyn’s Pickled Onions Recipe
1.5kg small pickling onions
2 tbsp cloves
6 bay leaves
2 tbsp pink peppercorns
6 birdseye chillies
1L malt vinegar
½ tsp salt
1. Peel and clean the onions and add to sterilised jars along with cloves, bay leaves, pink peppercorns and chillies.
2. Add vinegar, honey and salt to a jamming pan or heavy based pot.
3. Bring to the boil for 5 minutes.
4. Pour liquid over the onions until 1cm from top or well covered. Gently tap the jar to remove any air bubbles. Seal jars. Keep for up to 1 week in the fridge.
Recipe by Kitchen Warehouse