Small Pickled Onions

Small Pickled Onions
  • 8 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 24:35 Total Time


Add all
  • 1 cup
    (250 mL)

    coarse salt

  • 3 cups
    (750 mL)


  • 900 g

    (2 pounds) small red onions

  • 4

    garlic cloves, coarsely chopped

  • 2 cups
    (500 mL)


  • 2 Tbsp.
    (30 mL)

    granulated sugar


In a stockpot filled with boiling water, blanch the onions, then put under cold running water and peel.

In a large container, place the onions. Add the salt and 3 cups of water; cover and set aside in a cool place for 24 hours, then rinse and drain.

In a large stockpot, pour in the vinegar, then add the sugar. Bring to a boil. In the meantime, put the blanched onions into hot, sterilized* pickling jars. Add a garlic clove to each jar. Immediately pour the vinegar mixture over the onions in each jar. Seal tightly.

Source: Metro