Jamie Oliver

Instant pickled onions

Quick pickles, flavoured with thyme and bay

Instant pickled onions

Makes two 1-litre jars
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    27
    1%
  • Fat
    0.1g
    0%
  • Saturates
    0g
    0%
  • Protein
    0.6g
    1%
  • Carbs
    4.1g
    2%
  • Sugars
    3g
    3%
  • Salt
    1g
    17%
  • Fibre
    1.2g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

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Ingredients

  • 500 ml red wine vinegar
  • 1/2 bunch of fresh thyme
  • 500 ml white wine vinegar
  • 4 fresh bay leaves
  • 500 g red onions
  • 500 g white onions
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Jamie Magazine
Recipe From

Jamie Magazine

By Jamie Oliver

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Tap For Ingredients

Method

  1. Get 2 pans and add 1 tablespoon of sea salt to each. Add the red wine vinegar and thyme to one pan and the white wine vinegar and bay to the other.
  2. Keeping the colours separate, peel and slice the onions using a food processor, or you can slice them finely with a knife.
  3. Place both pans over a high heat and bring to the boil. Place the red onions in the pan with red wine vinegar and the white onions in the other pan.
  4. Reduce the heat to medium and cook for 2 to 3 minutes, pushing the onions down with the back of a wooden spoon to stop them rising to the surface.
  5. As soon as the onions have softened, use a slotted spoon to transfer them into sterilised jars. Ladle over the vinegar, then close the lids and leave to cool. These can be eaten straight away, but if you leave them for at least 2 weeks they’ll taste amazing.

Tip

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Nutrition per serving
  • Calories
    27
    1%
  • Fat
    0.1g
    0%
  • Saturates
    0g
    0%
  • Protein
    0.6g
    1%
  • Carbs
    4.1g
    2%
  • Sugars
    3g
    3%
  • Salt
    1g
    17%
  • Fibre
    1.2g
    -

Of an adult's reference intake