Hot candied cocktail onions

Name: Hot candied cocktail onions
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4-6
Cuisine: British recipes
Ingredients: 227g jar cocktail onions (including their liquid); 230g caster sugar; 1 tsp Tabasco sauce

Portion size: Serves 4-6
Hands-on time 5 min. Simmering time 15 min
Difficulty: easy

Dairy-free

Gluten-free

Vegan

Pollyanna Coupland

Food producer, delicious.

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This three-ingredient pickle is a game-changing addition to your Christmas cheeseboard. Pickled onions are simmered in their liquid with added sweetness and heat, leaving you with crunchy, tart yet sweet nuggets with a gentle hum of chilli. They’re perfect with cheese (particularly cheddar) and wonderful with cured meats. Give them a go.

Serve these cocktail onions alongside our easy fig and pecorino biscotti.

Before you start

You can cook these onions, then decant them back into the jar they came in. They’ll last for weeks in the fridge.

This recipe is all about ratios, so you can try bigger pickled onions too; simply add the same weight in sugar as the onions with their liquid, then add the Tabasco to taste. Larger onions might take a little longer to cook through (about 20 minutes).

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Ingredients

227g jar cocktail onions (including their liquid)
230g caster sugar
1 tsp Tabasco sauce

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Method

Pour the jar of onions into a small pan, liquid and all, then stir in the sugar and Tabasco. Simmer over a low heat for 12-15 minutes until the sugar has dissolved into a syrup and the outer layers of the onions are shiny and translucent.
Pour into a serving bowl and leave to cool. Serve with a cheese or charcuterie board.