Vegan Gepekelde Uie
A classic Cape Malay staple — tender, translucent onion slices gently simmered and preserved in a balanced spiced vinegar brine. Soft, mild, and beautifully tangy with just the right touch of sweetness and warm aromatic notes from bay leaf and peppercorns. Delicate, refreshing, and wonderfully versatile — served alongside curries, rice, bredie, or bread to cut through richness and brighten every meal. Naturally plant-based and traditionally free from dairy or animal ingredients — simple, timeless, and always appreciated.
Shared by semy
Time
20 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredient;
- 3 medium white or yellow onions — peeled, cut into thin even rings or slices
- #Pickling Brine;
- 250 ml white vinegar or apple cider vinegar.. 125 ml water
- 2–3 tbsp cane sugar — adjust to taste.. 1 tsp sea salt
- 1 bay leaf.. ½ tsp whole black peppercorns
- ½ tsp mustard seeds — optional.. 1 clove — optional
👩🍳 Instructions
- 1
Prepare the onions: Peel onions and slice into thin, even rings. Place in a heatproof bowl or glass jar.
- 2
Make the brine: Combine vinegar, water, sugar, salt, bay leaf, peppercorns, mustard seeds and clove in a small saucepan. Bring to a gentle boil over medium heat, stirring until sugar and salt dissolve completely. Simmer 2–3 minutes to let spices infuse.
- 3
Pour and steep: Carefully pour the hot brine and all spices directly over the onion slices — ensure onions are fully submerged. Press down gently if needed.
- 4
Cool and mature: Allow to cool completely at room temperature. Once cool, cover tightly and refrigerate or store in a cool dark place. Let stand at least 2–3 hours, ideally overnight, for flavours to penetrate fully and onions to soften and mellow.
- 5
Serve and store: Enjoy cold or at room temperature as a bright tangy accompaniment to curries, bredie, rice, or bread. Keeps well covered in the refrigerator for up to 2–3 weeks.