Pickled Onions

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2lb/1 kg small onions or shallots
  • 1½ oz/40g salt
  • 2 pint/1 litre spiced vinegar


Peel the onions or shallots and put on a shallow dish. Sprinkle with salt and leave overnight. Rinse the onions or shallots under cold water and drain well. Pack into preserving jars, arranging with the handle of a wooden spoon so that there are no large spaces. Fill the jars with cold spiced vinegar and seal tightly. Keep 3–4 weeks before using.

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