Pickle & Preserve

Beer Pickled Onions

November  2, 2014
0 Ratings
  • Makes 1 medium sized jar
Author Notes

These pickles are so good and will bring a huge mouth puckering smile to your face if you love eating pickles. Fantastic on their own or as part of a cheese, cold cuts or ploughman’s platter but do pile them onto your favourite burger – it takes the most humble burger to the next level.

The recipe is incredible easy to make and I love the fact that these are ready to eat within a few hours. For the beer I used an American Pale Ale from Gallows Hill Brewing Company, a small batch brewer based in South Africa. The beer ads a depth of flavour and the juniper berries adding their wonderful flavour to the pickling liquid. I do wish the original recipe was mine but it is based on a recipe from Paul Foster which I tested and then tweaked a little bit. —heinstirred

What You'll Need
  • 3 onions, peeled, quartered and the layers separated
  • 440ml beer (I used Gallows Hill Pale Ale)
  • 250 milliliters white wine vinegar
  • 130 grams sugar
  • 10 juniper berries
  • 5 black pepper corns
  • good pinch of salt
  • 4 sprigs of thyme
  • 1 birds eye chilli (halved lengthwise) (optional)
  1. Bring all the ingredients except the onions to the boil.
  2. Remove from the heat, stir in the onion and cover the pan with cling film.
  3. Let it cool down to room temperature and it is ready to serve.
  4. The flavour will improve over 48 hours.
  5. Store in a sterilized jar in the fridge for up to a month. Remove the chilli before bottling if you do not want add any further heat.
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