Gingered Pickled Onions

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

I believe this recipe is a triumph. Try it and find out. Eaten with homemade bread and mature Cheddar, you have a meal fit for an Emperor.


  • 100 g/4 oz/⅓ cup sea salt
  • 1 litre/l¾ pints/1 quart water
  • 1.5 kg/3 lb pickling onions, peeled
  • 1 tablespoon pickling spices
  • 50 g/2 oz root ginger
  • 600 ml/1 pint/2½ cups cider vinegar


    Make a brine from the salt and water and soak the onions in it for 24 hours. Drain and place the onions in a large sterilized jar with the pickling spices. Slice the unpeeled ginger thinly and stick the pieces down among the onions. Heat the vinegar until it just begins to simmer and pour over the onions. Screw the top on the jar and keep for 6 months before trying one.