Pickled red onions!

I’ve wanted to know the answer to this for ages and can’t find anything online I’m always pickling red onions but wondered whether I can just keep topping my jar up with fresh onion or should you really start each batch fresh? Thanks! Here for any other pickling tips too!


I always keep topping up my jar once I’ve finished the onions. I think its fine especially if you’re eating them relatively quickly and they’re not sitting in the fridge for months and months. Also top tip! Radishes pickle really well too anda quicker than onions. I just slice them and cover them with red wine vinegar, a tbsp of sugar and a good pinch of salt. Give it a mix and let it all pickle in the fridge for a couple of hours. A cheats pickle but it works.

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Amazing! I’ll definitely give the radishes a go!