Raspberry and thyme pickled onions

Tues, 02 June 2015

Pickled onions are a great pantry staple. They’re so easy to make and add a savoury note to a long list of dishes. You could scoop these onto a simple cheese sandwich or a burger, add to a wrap or sprinkle into a salad. The colours are so pretty. These ones are pickled in my raspberry vinegar so they’re nice and sweet, while thyme is a delicious addition. Alternatively add your favourite herb - rosemary and bay would work well.

Helen James


Helen James

  1. 1. Bring a pot of water to the boil.
  2. 2. Thinly slice the onions and carefully add to the water.
  3. 3. After 20 seconds pour into a colander and leave to cool.
  4. 4. Combine the vinegar, sugar and salt, cook on a high heat for 2-3 minutes. Just until the sugar and salt are dissolved.
  5. 5. Place your onions into a clean sterilised jar and add a few sprigs of fresh thyme.
  6. 6. Pour over the hot vinegar- make sure all the onions are covered.
  7. 7. Refrigerate. They can be eaten straight away but will be better after a day or 2 of infusing, allowing the flavours to mingle and mature.

The onions will keep for 7-10 days once refrigerated. Enjoy!

Let me know if you make this and how you get on #consideredbyhj

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Products used: Dinner Plate3540126 Sml Marble Board3512115 Cutlery Set3541109 Stripe Tea Towel 3511127