Pickled Eggs

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Easy Pickled Onions

Easy Pickled Onions


  • 2 medium onions, halved and thinly sliced
  • enough malt vinegar to cover (other vinegars including white/red wine vinegars work too)
  • 1-2 level tsp of sugar or sugar substitute


  1. Combine in a bowl.
  2. Don’t over cover with vinegar as mositure will come from the onions as they start to pickle
  3. Refridgerate for 4-5 hours tuning every hour
  4. Can be left overnight after they start to pickle, about 2-3 hours
  5. Goes well with cheese and cold meats

Note – 24 hours is too long for mosts people taste but these will keep for a well if you like your onions well pickled – Also White onions are preferred as red tend to lose their flavour in the pickling if using malt vinegar

  1. See easy pickled cucumber

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