We’re big fans of pickles on Franger Farm, and nothing pickles better than an onion. We always keep our little onions to pickle and we use this very simple recipe to do it.
Ingredients.
1Kg (2.2lb) small onions
500ml (16fl oz) white wine vinegar
50g (1.7 oz) sugar
50g (1.7 oz) salt
Pickling spice (to taste)
Drop your peeled onions into a pan of salted water with a spoonful of vinegar.
Begin by peeling your onions and dropping them into salted water with a couple of spoonfuls of vinegar added, leave them for five minutes. Then drain and dry them.
Boil vinegar, sugar, salt and pickling spice for 1 minute.
place the vinegar, salt, sugar and pickling spice in another pan, bring to the boil for one minute.
Pour vinegar mixture over onions.
Pack the dried onions tightly into jars that have been boiled to sterilise them. Then poor the vinegar mixture into the jars, over the onions. Put the lids on immediately.
Leave the pickles for three to four weeks.
You should leave your onions for three to four weeks before opening. You can adjust the recipe to taste, adding more or less sugar or more spice depending on how ” bitey” you like your onions. We love this recipe for it’s speed and simplicity, try it and let us know what you think.
Franger Farm 
Thank you! Cant wait to try it out next fall.
We opened a jar on Christmas Day, they were great!
So you eat them straight?
Yes, just make sure you leave them for a few weeks first. They’re really nice with a big piece of buttered bread and some strong cheddar cheese.