Vinegar Marinated Onions

Vinegar Marinated Onions

Nina L. Palmer

This is a very simple recipe to taste nice pickled onions as an appetizer or along with a good country pate on a slice of fresh bread.

Ingredients List: Vinegar Marinated Onions 

Two jars 10 to 14 fl oz (30 to 40 cl):

  • 1 lb (500 g) little onions (or mini shallots)
  • 1 lemon
  • 5 fl oz (15 cl) of apple cider vinegar
  • 5 tablespoons sugar
  • 3 tablespoons of salt
  • A dozen of fresh sage leaves
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Boil some water and dip the onions for 2 minutes for easy peeling. Drain, let cool and peel the onions.

Boil again a large pot of water, add the lemon juice and cook the onions for 3 minutes.
Using a slotted spoon, transfer them in clean jars. Add the sage leaves.

Boil the vinegar with 15 ounces of water, sugar and salt. Cover the onions with this mixture.
Let cool, cover the jars and place them in the refrigerator.

And now the bad news: you’ll have t wait for one month to taste your pickled onions!
You’ll be able to keep them for one year.

Read also: Roasted Saddle of Lamb with Aromatic Herbs

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Vinegar Marinated Onions