Recipe Pickled onions

This is the basic and fundamental recipe for preserving onions in vinegar. Have fun adapting it to your taste! Add mustard seeds, black peppercorns, garlic or thyme or even mint but not all at once. In a word, do what you want with your onions!

Oignons  au vinaigre
Preparation time:
1 h + 24 h of maceration
Community rating:


Number of persons: Several people
  • 1.5 kg onions the size of apricots
  • 200 g salt
  • 1 l white vinegar

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diameter : 70)


  • Peel the onions and place them in a large dish. To make peeling easier, soak the onions in hot water to soften the skins. Take care not to cut the ends of the onions too short to prevent them from disintegrating.
  • Dissolve the salt in 2.3 liters of water and cover the onions completely.
  • Place a plate on top of your dish to keep the onions below the surface and wait 24 hours. Rinse the onions under cold water then drain them.
  • Arrange the onions in the jars and cover with cold vinegar. Close, label and wait 2 months before consuming.

This recipe shows you the fundamentals of preserving onions in vinegar. Use it as a basis to create recipes tailored to your taste. Add a few mustard seeds, black peppercorns… Try garlic, thyme or even mint. If you prefer sweet onions, you can add and mix 100 g of sugar or honey into the vinegar.

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