Pickled Onions

Full of flavour, these pickled onions complement cold meats and complete a ploughman's lunch platter. They are a perfect addition sliced and added to a summer salad, or serve with a selection of cheeses at pre-dinner drinks.

Makes 1 - 2 large jars
Prep Time:
Cook Time:

How to Cook

  1. Peel the onions and place in a glass or plastic bowl. Sprinkle with the Gregg's Natural Sea Salt. Add cold water to cover the onions. Cover and stand at room temperature overnight.
  2. Drain and rinse the onions then pack tightly into clean sterilized jars. Add a Gregg's Bay Leaf to each jar.
  3. Place the vinegar, Gregg's Pickling Spice and sugar in a saucepan and bring to the boil. Pour the pickling liquid onto the onions, ensuring the onions are covered. Seal the jars.
  4. Leave in a cool, dark place for 5 to 6 weeks before eating.
  5. Serve, drained, alongside cold meats and on antipasto platters.


  • 1 kg pickling onions
  • ½ cup Gregg's Natural Sea Salt
  • water
  • Gregg's Whole Bay Leaves
  • 3 cups white or malt vinegar, approximately
  • 1 Tbsp Gregg's Whole Pickling Spice
  • ¼ cup sugar