We can supply you with pickling onions in 10kg bags wrapped on a pallet. These onions are below 50mm in size and can be onsold in the bag, or sold loose for customers to choose their own amounts.

Pickled Onions Recipe

 The tangy, sweet, and slightly spicy flavour of the pickled onions adds an exciting punch to many dishes.  The vinegar and sugar balance the natural sharpness of the onions, while the optional spices (mustard seeds, peppercorns, chilli) elevate the flavour profile, creating a delicious, multi-dimensional taste. Ingredients

• 1 kg small pickling onions, peeled and left whole
• ½ cup plain salt (without iodine)
• 5 cups water
• 1 litre malt vinegar
• ½ cup white sugar
• 1 tablespoon pickling spice

TIP – How to peel the pickles onions easily?
This method is especially useful for peeling a large number of onions quickly, such as for making pickled onions, and ensures the skins come off effortlessly.

1. Fill the pot with the unpeeled pickled onions and pour boiling water over them until fully covered. Let them sit for a maximum of 1 minute, as leaving them in the hot water too long may cause them to become too soft. The heat will soften the skin, making it easier to peel.
2. Carefully remove the onions from the boiling water and immediately place them in the cold water. This process is called “shocking” the onions and will stop cooking while cooling them down.
3. Drain the hot water and refresh the pickled onions in a cold water
4. After the onions have been refreshed in cold water for a few seconds, the skins should come off easily. Use your fingers or a small knife to peel away the skin from the onion gently. The softened skin will slip right off, leaving you with clean onions ready for pickling or cooking.
5. Place the onions, salt, and water in a large bowl. Cover and let it sit overnight.
6. The next day, drain the onions and rinse them thoroughly under cold running water. Pack the onions into sterilized 500 ml jars.
7. In a large saucepan, combine the remaining ingredients. Stir over medium heat and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Allow the mixture to cool, then strain the cooled vinegar mixture over the onions, ensuring they are completely covered. Seal the jars.

TIP: Customize your pickled onions by adding sprigs of herbs, chillies, garlic, cloves, or other spices to alter the flavour subtly.
Note: It takes about 15 minutes to prepare, 8 hours to marinate, and yields approximately 3 litters of pickled onions.