Dressed Up Onions

Method

Step 1: Prep the Onions

Start by prepping a large pan of simmering water—this is your ticket to softening the onions without a fuss. Snip off the tops and trim the root ends, but don’t peel them just yet. Why? Keeping the skins on during the blanching process makes peeling them later a breeze.

Plunge the onions into the simmering water, let it come to a gentle boil, and cook for about two minutes. This short soak softens the skins, making them easy to remove. Drain the onions, but don’t toss all the water—set aside 100ml of that onion-infused liquid for later. Once the onions are cool enough to handle, peel off the skins with ease.

Step 2: Make the Sweet-Sour Vinegar Mix

Now it’s time to whip up the magic potion that gives these pickled onions their tangy punch. Grab a saucepan and combine the reserved onion water, sugar, and your chosen vinegars. Stir the mixture over low heat until the sugar dissolves, then crank up the heat to bring it to a gentle boil. Once it’s bubbling away, take it off the heat and set it aside.

Step 3: Cook the Onions with Harissa

Heat a splash of oil in a heavy-based frying pan or a shallow saucepan. Toss in the peeled onions, letting them sizzle gently as you swirl them around in the oil. After 4–5 minutes, they’ll start to take on a light golden hue.

Next, sprinkle a tablespoon of sugar over the onions, giving the pan a good shake to ensure they’re evenly coated. Now comes the star ingredient—harissa! Add a generous spoonful, along with a pinch of salt, and shake the pan again to evenly distribute the spices. Cook for another 2–3 minutes, letting the harissa infuse its bold, smoky flavours.

Step 4: Add the Vinegar Mix

Pour the warm vinegar mixture over the onions, and toss in a few bay leaves if you’re using them. Bring everything to a gentle simmer for a couple of minutes to allow the flavours to meld together. Then, take the pan off the heat—it’s time to pack your jars!

Step 5: Jar It Up

Carefully pack the onions and bay leaves into warm, sterilised jars. Pour the hot vinegar mixture over the top, ensuring the onions are fully submerged. Seal the jars tightly with vinegar-proof lids, and voilà—your harissa-spiced pickled onions are ready!

Tips and Tricks

• Don’t toss the leftover oniony vinegar syrup! It’s a goldmine of flavour—stir it into winter stews or drizzle it over hearty soups for an extra burst of tang.
• These pickled onions are good to go immediately—no need to wait for them to mature. Store unopened jars in a cool, dark place, and once opened, keep them in the fridge to maintain their zingy freshness.