Pickled Onions

22 Dec, 2021

Onions are a staple in many cultures diets, and New Zealand cuisine is no exception. If you are growing your first crop of onions this year, read below on how to harvest onions, or skip to the good part and learn how to pickle your own!

When to harvest onions?

Onions typical harvesting time is in late summer to autumn, or when the tops start going brown and die back. Gently pull the onions out if if the next couple of days are fine, leave them on top of the soil to dry out. If the weather is to be wet, dry inside on a tarp. Once all the top has completely withered and died, cut these pieces off and discard them along with any damaged crop.

Quick pickled red onions

This recipe is best used with red onions, taking away the harsh pungency and replacing it with a much more tangy taste. Best used in salads, tacos and burgers, as well as a side for poke bowls. Plus, this recipe only takes 30mins!


1 large red onion, thinly sliced
¼ cup white vinegar
¼ cup water
¼ cup apple cider vinegar
1 ½ Tablespoons honey
1 ½ teaspoons sea salt


  1. Place a sliced onion into a heat-safe bowl and put into the sink incase of spills.
  2. Using a small saucepan, combine water, vinegars, honey and salt, and bring to a gentle simmer.
  3. Gently pour the hot mix over the onions.
  4. Using a spoon, make sure all onions are pressed down into the vinegar mixture, then leave to cool for 20-30 mins.
  5. Serve when cool.

Leftovers can be used for up to three weeks.

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