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A beautiful finishing touch, a crunchy sweet and sour compliment to any savoury dish. Try this Sweet and Sour Pickled Onions, you won’t be disappointed!

What is the difference between pickling and fermenting?

Pickling is a method using a vinegar, water, salt and sometimes sugar solution to submerge vegetables (and sometimes other food) to give it a sour taste. This can be done as a ‘quick pickle’ where you simply add everything together and put it in the fridge to develop flavour for a few hours to a few weeks. Or with a slower method of water bathing or pressure canning to produce a product that is shelf stable and will last much longer.
Fermenting is using a salty brine in an anaerobic (no air) environment to ferment and preserve the vegetables. This method produces a product that produces its own acidity without adding any acid and is extremely gut healthy with probiotics and all natural nutrients in vegetables made bio available that are easily absorbed and used by the body.

What herbs and spices to use when pickling

You can buy a pre mix of Pickling Spices which consist of allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds and whole peppercorns. But depending your taste and what type of pickle you are making, you might not want all that is included in a premixed pickling spice. So it is as easy as adding mustard seeds, whole black peppercorns and ginger yourself directly to the jar as you scoop in your pickles, and build from there. Experiment with different spices and flavours you think you will like, make notes and go from there.

Herbs are the same. Some herbs are very popular in combining with specific pickles, such as dill with cucumber pickles.

Again you can start with one or two types of herbs and add or remove to your liking.

That is part of the beauty of making your own food, you can change it until it suites you and your families tastes perfectly!

Why do you boil or submerge onions under boiling water?

When you prefer a milder taste of onion, this step help to remove the extreme ‘bite’ from the onion. Completely optional if you like a sharper taste.

How long do you have to wait to open your pickle?

Anything from 24 hours you can open and start using your pickle, but for best flavour development I suggest to wait for at least 2 weeks before opening.

How long does pickles last?

When stored correctly, in an airtight glass jar and in the fridge, it can last up to 2 to 3 months. An indication that it has gone bad is any bad smell, or form of mould on top of the pickle or in the lid of the jar. Use your senses.

Is pickled onions healthy?

This depend on a few factors.

Onions in itself are very healthy to consume.
As a pickle it depends on what type of vinegar you use and if using sugar, how much, or if you are using honey instead of sugar, and also what type of salt you use, if any.

The healthiest option in my opinion is using Apple Cider Vinegar (it will not be as clear as distilled white vinegar), with honey as sweetener, if you want something sweeter, and a good quality rock or sea salt that is mineral rich.

What vinegar is best for pickling?

Traditionally white distilled vinegar is used because it is clear and has no ‘other’ tastes added to anything pickled. But any vinegar with acidity of 5-7%, or 2-3 on the pH scale will be safe to use.

I like using Apple Cider Vinegar.

Do I have to use sugar when pickling?

No. The purpose of adding sugar to a pickle, is to cut through the acidity of the vinegar. This is only added by choice or by taste. Honey is a very good substitute for sugar if you prefer something healthier.

Sweet and Sour Pickled Onions Recipe

Ingredients

1kg Red onions
1 cup Water
1 cup Vinegar
1/2 cup Sugar
4-6 Garlic cloves (optional)
3 sprigs fresh Rosemary (or 1/2 tsp dried) (optional)
A few sprigs fresh Thyme (or 1/2 tsp dried) (optional)
1/2 tsp Salt
3-4 whole Peppercorns

Instructions

Prepare clean jars for your pickled onions. Always have more jars than you think you will need.
Prepare pickling liquid: Add water, vinegar and sugar to a pot and bring to a slow boil. Stir and boil only until the sugar is dissolved. Take off the heat and set aside.
Clean the garlic cloves and set aside. Pick and wash your herbs, if using, and set aside.
Clean and cut the onions in half and then into fine strips. A food processor is really handy for this step! Quarter your onions and process using the finest blade.
Pour boiling water over the cut onions and submerge for 1 minute. This takes the excessive bite out of the onion.
Remove from boiling water and pack into clean prepared jars, alternating with the herbs and spices which you chose, filling it up to 3cm from the top of the jar.
Pour pickling liquid into the jars, filling up to 1cm from the top and covering all the contents of the jar completely.
Use a butter knife the push into and around the jar to remove and air bubbles, this will effect your liquid. Fill again to 1cm if necessary.
Place in the fridge for at least 24 hours, but for best flavour wait for 2 weeks before using.
Pour any excess pickling liquid into an extra jar and put into fridge, ready to use for your next pickling recipe!

Notes

There are no rules for pickling other than if it is not water bathed it is not shelf stable, so keep it in the fridge. You can play round with different things to pickle, types of vinegar, sugar or no sugar, honey, spices and herbs. So go wild!

How to enjoy pickles

Pickles are a perfect topping for any savoury dish especially when added to a bowl of congee or soup.

See my recipe and benefits of congee here.

Printable Recipe Below

Sweet and Sour Pickled Onions

Ingredients

1kg Red onions
1 cup Water
1 cup Vinegar
1/2 cup Sugar
4-6 Garlic cloves (optional)
3 sprigs fresh Rosemary (or 1/2 tsp dried) (optional)
A few sprigs fresh Thyme (or 1/2 tsp dried) (optional)
1/2 tsp Salt
3-4 whole Peppercorns

Instructions

Prepare clean jars for your pickled onions. Always have more jars than you think you will need.
Prepare pickling liquid: Add water, vinegar and sugar to a pot and bring to a slow boil. Stir and boil only until the sugar is dissolved. Take off the heat and set aside.
Clean the garlic cloves and set aside. Pick and wash your herbs, if using, and set aside.
Clean and cut the onions in half and then into fine strips. A food processor is really handy for this step! Quarter your onions and process using the finest blade.
Pour boiling water over the cut onions and submerge for 1 minute. This takes the excessive bite out of the onion.
Remove from boiling water and pack into clean prepared jars, alternating with the herbs and spices which you chose, filling it up to 3cm from the top of the jar.
Pour pickling liquid into the jars, filling up to 1cm from the top and covering all the contents of the jar completely.
Use a butter knife the push into and around the jar to remove and air bubbles, this will effect your liquid. Fill again to 1cm if necessary.
Place in the fridge for at least 24 hours, but for best flavour wait for 2 weeks before using.
Pour any excess pickling liquid into an extra jar and put into fridge, ready to use for your next pickling recipe!