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Pickled Onions


  • 1kg small onions or shallots, peeled
  • 25g salt
  • Roughly a pint of pickling or malt vinegar
  • Chilli flakes
  • 200g sugar
  • Star anise (optional)


  1. After you have stopped crying after peeling all those onions, (or use those onion glasses – a gimmicky gift I really love, thanks Jayne!) put them in a large bowl and mix in the salt. Cover the bowl with cling film and leave overnight.
  2. With fresh eyes, rinse the onions well and allow the excess liquid to drain. Sterlise jam jars and then pack the onions into each jar.
  3. Take the vinegar, chilli flakes, star anise and sugar and slowly bring to the boil in a pan over a low heat. Stir occasionally to make sure that the sugar has dissolved.
  4. Allow the mixture to cool and then pour into the jars, seal with the lids and store in a cool, dark cupboard for about two weeks.
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