Pickling Onions Time Again

Yesterday we were able to find a 20kg bag of best quality Tasmanian pickling onions.

So today Robert is at his self-appointed task of peeling them all. A ghastly chore I think, but he sets himself up well so the worst of the fumes are blown away in the breeze.

In a few minutes I’ll make the brine, and then tomorrow we’ll make the vinegar solution to pickle them.

In a month’s time they will be ready to eat.

Just as well, the pickled onion stock from last year is getting very low.

3 thoughts on “Pickling Onions Time Again

  1. Julie Brown says:

    Hi Sally
    Could you please share your brine recipe ?
    I did some last year for my hubby but they were too spicey for him.
    Love hearing what you are up too.
    Cheers Julie Brown


    • sallywiseau says:

      Sure, here’s my recipe. It comes from my book “A Year in a Bottle”.

      Pickled Onions

      For the brining solution

      A ratio of 100g of cooking salt to 1 litre of water should be used for brining 1 to 1½ kg of onions.
      Heat the water and salt together until salt is dissolved. Allow to cool before placing peeled onions into the solution.
      The onions should be left in the brine for 24 hours, after which they should be drained, rinsed well and patted dry before placing in sterilised jars. 

Rest of Ingredients
      • 1 to 1½ kg pickling onions – brined for 24 hours, rinsed and dried with paper towel
      • 750 ml to 1 litre spiced vinegar (recipe to follow)
      • ½ to 1 cup of sugar


      Pack the onions into sterilised jars to within 2 cm of the top of the jar. Pour over the cool spiced vinegar (recipe to follow), ensuring that the onions are completely covered (if the onions tend to float, place a crumpled piece of greaseproof or baking paper in the top of the jar. After a few days this can be removed as the onions will have absorbed the vinegar and will then stay submerged).

      For the Spiced Vinegar

      You can use any or all of the spices listed below
      • 1 litre of white, cider or white wine vinegar
      • 10g allspice berries
      • 10g coriander seed
      • 5g cardamom seeds
      • 1 stick cinnamon
      • 3 cloves
      • 2 bay leaves
      • sugar (optional – adjust the quantity to your own taste. I use about ½ cup)


      Bring the vinegar and spices (and sugar if using) to just below boiling point. Cover the pot with a lid, then leave to infuse for three hours at least. Strain through a colander or sieve lined with two thickness of muslin).

Allow the vinegar to cool before pouring over the onions.
      Leave one month before eating.


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