Pickled onions are a beloved staple in New Zealand, often found at summer barbecues, on cheese boards, or as a tangy topping for classic Kiwi pies and sandwiches. Their sharp, sweet-sour crunch adds bold flavour and a nostalgic touch to many meals. Making them at home is simple, cost-effective, and lets you tailor the taste to your liking.
Ingredients
- 1 kg small pickling onions (or shallots)
- 1/4 cup (60 g) salt (for brining)
- 4 cups (1 litre) malt vinegar (or cider vinegar for a lighter taste)
- 1 cup (200 g) white sugar
- 1 tablespoon whole black peppercorns
- 2 teaspoons yellow or brown mustard seeds
- 4-6 whole cloves
- 2 bay leaves
- Optional: 1-2 dried red chillies for heat
Instructions
- Prepare the onions: Trim the root and tip from each onion. Place in a large bowl and cover with boiling water. Let stand for 2 minutes, then drain. Slip off the skins by pinching at the base—this makes peeling much easier.
- Brine the onions: Layer the peeled onions in a large glass or ceramic bowl. Sprinkle the salt evenly over them. Cover with cold water, stir gently, and weigh down with a plate to keep onions submerged. Leave to soak for 12–24 hours at room temperature. This draws out excess moisture and bitterness, ensuring crisp, flavourful pickles.
- Rinse and drain: After brining, rinse onions thoroughly under cold running water to remove excess salt. Drain well and pat dry with a clean tea towel.
- Sterilise jars: Wash 3–4 medium glass jars (approx. 500 ml each) and their lids in hot soapy water. Rinse, then place jars in a low oven (120°C/250°F) for at least 20 minutes. Boil lids for 5 minutes to sterilise.
- Make the pickling liquid: In a large saucepan, combine vinegar, sugar, peppercorns, mustard seeds, cloves, bay leaves, and optional chillies. Bring to a gentle boil, stirring until the sugar dissolves. Simmer for 3–5 minutes to infuse the spices.
- Pack the onions: Tightly pack the drained onions into the hot, sterilised jars. Distribute the spices evenly among the jars for even flavour.
- Add the pickling liquid: Pour the hot vinegar mixture over the onions, ensuring they are completely covered. Leave a 1 cm (½ inch) gap at the top. Remove any air bubbles by running a clean knife around the inside edge of the jars.
- Seal and cool: Wipe jar rims with a clean, damp cloth. Seal immediately with sterilised lids. Allow jars to cool completely at room temperature, then store in a cool, dark place.
- Mature your pickles: For best flavour and crunch, let the onions mature for at least 2–4 weeks before opening. This allows the flavours to develop and mellow.
Tips
- Vinegar choices: Malt vinegar gives the classic dark colour and robust flavour, but cider vinegar or white wine vinegar can be used for a lighter taste. Always use vinegar with at least 5% acidity for safe pickling.
- Sugar swaps: You can substitute brown sugar for a deeper, caramel note, or even use honey for a subtle floral sweetness.
- Spice it up: Add extra spices like coriander seeds, allspice berries, or a cinnamon stick for a unique twist. For extra heat, add more dried chillies or a few slices of fresh red chilli to each jar.
- Avoid soft pickles: Don’t skip the brining step, and always use fresh, firm onions. Soft or old onions will yield mushy pickles.
Serving Suggestions
- Serve pickled onions alongside a classic Kiwi steak and cheese pie or sausage roll for a tangy contrast.
- Add to cheese and charcuterie boards with vintage cheddar, blue cheese, and cured meats.
- Slice and use as a topping for burgers, sandwiches, or toasted paninis for crunch and zing.
- Chop and stir through potato salad or coleslaw for extra bite.
- Pair with grilled lamb or roast beef for a traditional Sunday roast side.
Variations
- Red pickled onions: Use small red onions or shallots and cider vinegar for a vibrant, slightly milder pickle. The result is a beautiful magenta colour, perfect for salads.
- Quick pickled onions: If you’re short on time, thinly slice onions and pour over hot pickling liquid. Cool and refrigerate—these are ready in a few hours but won’t keep as long.
- Sweet pickled onions: Add more sugar (up to 1½ cups) and a teaspoon of mixed spice for a sweeter, more aromatic pickle, reminiscent of some old-fashioned NZ recipes.
- Herby pickled onions: Add a few sprigs of fresh thyme or dill to each jar for a fragrant herbal note. This pairs especially well with white wine vinegar.
Storage and Reheating
Homemade pickled onions, when made with at least 5% acidity vinegar and stored in sterilised jars, will keep unopened for up to 12 months in a cool, dark cupboard. Once opened, store in the refrigerator and use within 2–3 months for the best texture and flavour. There is no need to reheat pickled onions—they are served cold or at room temperature. Always use clean utensils when removing onions from the jar to avoid introducing bacteria, which can shorten their shelf life.
Frequently Asked Questions
- Can I use regular brown onions instead of pickling onions?
Yes, you can use regular brown or red onions. Simply slice them into rings or wedges. The texture will be a bit softer and the flavour more intense, but they work well for quick pickles or as a substitute in a pinch. - Why do I need to brine the onions first?
Brining draws out excess water and bitterness from the onions, resulting in a crisper texture and more balanced flavour. It also helps the onions better absorb the pickling liquid. - Do I have to use malt vinegar?
Malt vinegar gives a traditional Kiwi flavour and dark colour, but you can use cider, white wine, or even a mix of vinegars. Just make sure the total acidity is at least 5% for safe preservation. - Are these pickled onions shelf-stable?
If made with proper sterilisation and high-acid vinegar, sealed jars are shelf-stable for up to a year. Once opened, they must be refrigerated. If you see any signs of spoilage (cloudiness, mould, fizzing), discard immediately. - How long before I can eat them?
The onions are technically pickled after a few days, but for best flavour and crunch, let them mature for 2–4 weeks. This allows the vinegar and spices to fully penetrate the onions. - Can I reuse the pickling liquid?
It’s best not to reuse pickling liquid for long-term storage, as it loses acidity and flavour. However, you can use leftover liquid within a week for quick pickling more onions or vegetables for immediate consumption.