This recipe is not an original. I learnt the basics from my Aunty and have since altered some ingredients and methods which I found by trial and and error and my good friend google. For instance I learnt from the internet that if you soak your onions in boiling water for about 30 seconds, then put them in the sink with cold water, peeling them is so much easier. I use a pressure cooker to sterilize my jars. You can add up to 1 tbspn of brown sugar to the vinegar mix to sweeten a little. Use any vinegar you prefer, this is a good recipe to experiment with. Omit the chilli flakes if you dont like them but the finished onions are not very hot and the chilli does give a nice subtle tang. One other tip. If you double up on the recipe, no need to use double the amount of salt. I use just a pinch or so more only when I prepare 2 kilos of onions.

great addition to sandwiches and such, so easy to make, so beautiful if you use red onions

#August2026 I love pickled eggs, pickled jalapeños, and pickled onions.

We would occasionally have pickled beets from time to time. We could eat them hot or cold, just loved them. I love to repurpose jars

Use for salads, sandwiches, tacos, nachos, etc.

If you like picked onions, you will love this quick and simple recipe. Use the recipe as is or you can experiment by substituting red wine, rice wine or apple cider vinegar and add your favorite herbs and spices.#nikicuisine #summer

Finally jumped on the bandwagon. So easy. You will be tempted to put them on EVERYthing!

I was doing a recipe for old fashioned pickled onion, so I thought what can I do with tall these tops. So here it is. It reminded me when I turned 5 years old. We left Florida on my birthday to go to Georgia. My dad was working out of state.He finished the job and got another in Tennessee. So we move there. Right before I turned 6, I started first grade. I remembered this because at first they wasn't going to let me because I had about 3 weeks before I turned 6. So anyway my mom convinced them.In the area of Tennessee Ridge, Tennessee the grass had wild onions growing in it. When they mowed the grass especially at the school it had a nice aroma of onion. So during recess a lot of us went to pick onion tops and eat them. So I thought of this recipe a pickled snack or add on to different dishes or sandwiches.

In the 1700's England had an explosion of documented, recorded, pickled preserving recipes. Pickled onions as far as I could find was a recipe which comes from, Sarah Harrison’s 1739 cookbook The House-Keeper’s Pocket-Book. The Jamaican pepper mentions was Jamaican allspice. I just chose the English pub pickled onions, because I love malt vinegar. The onions they use are not available and the pearl onions are a bit bigger then the small boiling onions. Plus the pearl onions are very expensive. So I am going to adapt this recipe with a common onion that's cheap here. They are bigger, but by the time I purchase enough pearl onions it would be well over $30.00 so Vidalia it will be.

I do like pickled onions by themselves, but I made these specifically to go on top of my Texas hot links.

This is a pretty cool way to preserve a batch of pearl onions.

Great on tacos, hamburgers, steaks, sandwiches, or even an omelet! Just a great diverse topping to keep in the fridge, use this base to pickle other items also.