How to Pickle Pink Onions

Made with Sarson’s Speciality Pickling Vinegar

Speciality Pickling Vinegar


  • 1 medium red onion, very finely sliced
  • 250ml Sarson’s Speciality Pickling Blend
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 small clove of garlic, halved
  • 3 small sprigs thyme
  • 1 small dried chilli


  1. Par blanch the onions by placing them in a sieve and slowly pouring boiling water over them. Leave to drain. Dissolve sugar and salt in a little warmed vinegar in the Kilner jars. Add remaining vinegar and flavourings. Add onions and stir gently.
  2. Store in refrigerator. They will keep for several weeks.