Homegrown Pickled Onions (with any vinegar)

From garden to table, the perfect jar of tastiness to add to your table for almost every meal! Crunchy and punchy – the best combination.

For 7 years I have sown onions seeds. The first crop never materialised. The second crop produced minuscule onions that I couldn’t even peel. And then in the third year, I managed to get a small bag of marble-sized onions. At this point I was quite despondent, until I realised that they were the perfect size to pickle! Every year my onions get a bit bigger, but they are still bottling size and every year I manage to produce jars and jars of homegrown pickled onions!

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I need to point out that the seeds I sow are meant to yield great big Texas onions. Clearly, I do something wrong every year and I just know how to turn lemons into lemonade … or onions into pickled onions.

Why I Make Homegrown Pickled Onions

If you’re a regular around here, you will have noticed that a strong theme that runs throughout my blog is that tasty condiments and deli-type food is expensive in Zimbabwe. Pickled onions are no exception and as is the case with my homemade feta cheese (post coming soon), it’s just cheaper to make them myself.

I adore pickled food. The sour tang of vinegar, the crunchy punch it gives to each mouthful tickles all of my tastebuds. I have even gone as far as pickling English cucumbers, which I will give you the recipe to soon. And if you don’t have time to wait 3–4 weeks before you crack open your homegrown pickled onions, then keep an eye out for my recipe for sliced pickled onions. You can eat them as soon as they cool down – no need to wait for them to mature.

Another reason I love pickled food is because it keeps in the fridge for several months. There have been countless occasions where I have needed something tasty to pop in my mouth or add to hors d’oeuvres before guests arrive. The trusty pickled onion saves the day because it is beautifully paired with a variety of cheeses and meats.

Which Vinegar to Use?

In most pickling recipes it states that you should use malt vinegar. Over here, we can’t get that kind of vinegar so I use white spirit vinegar or plain brown vinegar. I have never not loved one of my pickling creations because of the vinegar I have used.

Obviously, this choice is personal and I know that more expensive vinegar is supposedly more palatable. But this gal is stuck in a tiny town in the middle of Zimbabwe and there is no way that I can find the finer things in life. So why not use what you have, or can afford, and tweak the recipe to suite you palate?

Ingredients for Homegrown Pickled Onions

• Just under 1kg small onions, peeled
• 1.5 TBSP salt
• 765 ml white vinegar or malt vinegar
• 100g sugar
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 0.5 tsp black peppercorns
• 1 tsp mixed spice
• 2 whole cloves
• 2 bay leaves

Instructions: How to Make Homegrown Pickled Onions

Step 1 –

Place the onions in a big bowl and sprinkle with salt. Toss the onions so the salt is evenly distributed. Cover the bowl and let them sit for about 12 hours. Rinse and drain the onions well.

Step 2 –

Place all remaining ingredients in a saucepan and bring to the boil. Stir the mixture occasionally and once the sugar is dissolved, switch the heat off. While the brine is heating on the stove, pack the onions into sealable jars. I use old jars that I’ve collected over time but for a better seal, think about purchasing some good quality canning jars.

Step 3 –

Once the jars are full of onions, pour the brine into the jar. Make sure the top onions are covered with brine too. Make sure there are no trapped air bubbles by gently shaking the jars. I use a small sieve to catch the ingredients and then distribute them evenly among the jars.

Step 4 –

Wipe the jars and rims down with a damp cloth so that they’re not sticky. This is a perfect time to use your reusable kitchen cloth wipes! Place the lids on your jars and store the homegrown pickled onions at room temperature for at least 3–4 weeks. Once opened, store them in the fridge.

Whole Pickled Onions

Prep Time: 30 minutes

Additional Time: 28 days 3 seconds

Total Time: 28 days 30 minutes 3 seconds

From garden to table, the perfect jar of tastiness to addto your table for almost every meal! Crunchy and punchy – the best combination.

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Ingredients

• - Just under 1kg small onions, peeled
• - 1.5 TBSP salt
• - 765 ml white vinegar or malt vinegar
• - 100g sugar
• - 1 tsp coriander seeds
• - 1 tsp mustard seeds
• - 0.5 tsp black peppercorns
• - 1 tsp mixed spice
• - 2 whole cloves
• - 2 bay leaves

Instructions

1. Place the onions in a big bowl and sprinkle with salt. Toss the onions so the salt is evenly distributed. Cover the bowl and let them sit for about 12 hours. Rinse and drain the onions well.

2. Place all remaining ingredients in a saucepan and bring to the boil. Stir the mixture occasionally and once the sugar is dissolved, switch the heat off.

3. While the brine is heating on the stove, pack the onions into sealable jars. I use old jars that I've collected over time but for a better seal, think about purchasing some good quality canning jars.

4. Once the jars are full of onions, pour the brine into the jar. Make sure the top onions are covered with brine too. Make sure there are no trapped air bubbles by gently shaking the jar.

5. Wipe the jars and rims down with a damp cloth so they're not sticky when you store them. Place the lids on your jars and store the homegrown pickled onions at room temperature for at least 3–4 weeks. Once opened, store them in the fridge.