Hot candied cocktail onions
- Published: 26 Nov 24
- Updated: 26 May 25
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.
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Serves 4-6 -
Hands-on time 5 min. Simmering time 15 min
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).
Nutrition
- Calories
- 163kcals
- Fat
- 0g
- Protein
- 0g
- Carbohydrates
- 40g (40g sugars)
- Fibre
- 0.5g
- Salt
- 0.8g