Red Onion Pickle Recipe

Autumn slowly creeps in, and so too does an overwhelming urge to put stuff in jars. Jams, chutneys and pickles… all nature of preserves. That very particular, if sometimes cloying, fragrance of vinegary sweetness permeates the house. But what a delight to see those jars once made. All lined up with their earthy colours – deep purple, russet, fiery red or piccalilli yellow. We capture the colours of autumn in jars like fireflies to warm us through the winter months.

This is a very quick, easy and useful recipe, especially if you have a surplus of onions. White onions or sliced shallots would work just as well. It is actually based on a recipe I found in the summer edition of The Simple Things magazine. We have it as a side dish, with burgers, or with cheese in sandwiches and wraps. 

1 large red onion, sliced
1 tsp peppercorns
1 tsp mustard seeds
1 garlic clove, halved
¾ tsp salt
225g granulated sugar
120ml cider or red wine vinegar
  • Add sliced onion to a large sterilised mason jar (or recycled jar in my case) with peppercorns, mustard seeds, garlic and salt. 
  • In a small saucepan, bring sugar and cider vinegar to a boil. Slowly pour liquid into jar and seal. Set aside to cool, then chill overnight.
Adjust the quantities any which way you like – this is not one of those recipes where you must stick to precise measurements. Make as little or as much as you like. Maybe it would make a nice gift too, if you had some prettier jars than my recycled ones 🙂


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