Pickled Onions Recipe




1 h + 24 h of maceration

Pickled Onions

Ingredients list

  • 1.5 kg pearl onions (the size of apricots)
  • 200 g salt
  • 1 L white wine vinegar

Number of servings

4 to 6 servings

Jar suggestion

Le Parfait Super Jars

Le Parfait Super Jars

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  1.  Peel the onions and place in a large bowl. To help the peeling, first soak the onions in warm water so the skin will rub away more easily. 
  2. Cut off the roots of the onions, but make sure to leave a little of the base to prevent the onion separating.
  3. Dissolve the salt in 2-3 litres of water, then pour over the onions, covering completely.
  4. Cover the bowl with a plate to ensure the onions remain under the surface. Leave for 24 hours. Rinse the onions under cold running water and drain.
  5. Place the onions into the jars and cover with cold white wine vinegar. Seal tightly, label and store for 2-3 months before eating. 


Create your own recipes! This recipe shows you the basics of how to pickle onions. Use it as a base to create recipes tailored to your own particular tastes. Try adding a few mustard seeds, black pepper corns, a clove of garlic, thyme or even some mint. If you prefer sweet onions you can add 100 g of sugar or honey to the vinegar.

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