Making zesty, Crispy Pickled Onions is easier than you think and you will never buy store bought again. Watch the video tutorial now.

Steve from Steve’s Kitchen never ceases to amaze us with his incredible recipes and today he’s here to show us how to make crispy pickled onions that pack a flavor punch!

Now you can leave them out your shopping trolley and make your own delicious homemade version. The great news is that they are extremely easy and they taste great. They are ideal for gifts for family and friends too.

via steves kitchen

A bonus with this recipe is you don’t need to boil the onions. According to Steve, this is what produces a soggy result.

The recipe will fill a 1.5 Litre Mason Jar. This is the equivalent of 6.3 cups. Pickled Onions are a great addition to a cheese platter and they are wonderful on their own. We know that you are going to love this recipe.

via steves kitchen

Crispy Pickled Onions Ingredients

via Steve’s Kitchen

  • 1kg Pickling Onions
  • 2 tablespoons of Pickling Spice
  • 500mls / 1 pint of Malt Vinegar

Common Pickling Spices

  • mustard seeds
  • whole allspice
  • coriander seeds
  • cloves
  • ground ginger
  • crushed red pepper flakes
  • bay leaf
  • dill or cumin seeds
  • cinnamon stick

Crispy Pickled Onions Recipe Video

via Steve Owens, Youtube. 

Are you ready to learn the secret to making your own Pickled Onions? Steve is on standby and ready to share his failproof technique with you.

He uses simple ingredients and some favorite spices. In order to achieve the best possible result, we highly recommend that you watch the video tutorial. Click Play above now ^

via steves kitchen

How To Make Crispy Pickled Onions

via Steve’s Kitchen 

Prep Time: 5 minutes
Wait Time: 4-6 weeks

Crispy Pickled Onions Instructions

Top and tail and peel the onions and place them into your pickling jar.
Add the pickling spices and pour in the malt Vinegar.

Close the lid tight and then turn the jar upside down on a saucer (just in case there is any leakage) for about a week.

This allows the top onions to get fully immersed in the vinegar and start to be infused.

Turn the jar the right way up and store for a further 3-5 weeks. Store your pickled onions in a dark spot and allow them to mature.

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