Quick And Easy Pickled Red Onions Recipe
GLUTEN FREE II DAIRY FREE II VEGAN II NIGHTSHADE FREE II SESAME FREE II FISH FREE II SHELLFISH FREE II SOY FREE II EGG FREE II TOP 14 FREE II SUGAR FREE II KETO
Learn how to make quick-pickled red onions! This tangy and crisp pickled onion recipe is ready in just 5 minutes.
They make the perfect condiment for sandwiches, wraps, nachos, burgers, and more. Even better, it only requires 3 everyday pantry staples that you likely already have in your kitchen.
It's incredibly simple to prepare, providing a lively burst of flavour for any meal.
Pickled red onions can truly elevate any dish. They add a unique bite, a touch of tanginess, and beautiful ribbons of purple and pink.
This is one of my favourite quick and easy methods to make any meal feel more exciting! This simple recipe creates a distinctive flavour by combining the natural sweetness and mild spiciness of red onions with the tanginess and acidity of the pickling liquid.
Notes on ingredients for pickled red onions
Red onions
I wouldn’t swap red onions for any other type of onion. Red onions are naturally milder and sweeter, making them perfect for this recipe. In contrast, white onions are stronger and sharper, and their flavour doesn't really suit this dish.
Vinegar
I use apple cider vinegar (ACV) and love its fruity flavour. I always choose ACV with the "mother," which contains numerous strains of beneficial bacteria, commonly known as probiotics. These probiotics help keep your digestive system functioning smoothly, enabling you to derive the most benefit from the food you eat. Additionally, they are beneficial for your immune system, which is largely located in your digestive tract.
The "mother" in apple cider vinegar is a culture of beneficial bacteria and yeast that forms during the fermentation process, giving it a cloudy, murky appearance. This natural byproduct is often linked to various health benefits.
Other vinegars that I would recommend:
Red wine vinegar
White wine vinegar
Sherry vinegar
Distilled vinegar - would be great if you are following a yeast-free diet
Vinegars that would not be appropriate for this recipe due to the intense flavours and colours:
Balsamic vinegar
Malt vinegar
Sugar
I used regular white sugar for these stunning pickled red onions; however, other great options to use instead in similar quantities:
Xylitol - Great if you are following a yeast-free diet, keto or are a diabetic
Honey - Not vegan
Maple syrup
Agave
Other additions to enhance these pickled red onions:
½ tsp. crushed black peppercorns
Coriander
Red pepper flakes
1 smashed garlic clove
A slice of jalapeño
A few sprigs of thyme, oregano, rosemary or a bay leaf
Ingredients
Tips
The recipe below yields a 500ml jar of pickled red onions. You can easily double or triple the recipe.
Ensure that you slice the onions really thinly using a sharp knife or a mandoline.
Add other vegetables such as gherkins, rainbow carrots, and beetroot. You can purchase pink, purple, or golden carrots, as well as candied beetroot, which look stunning. Find these at your local farm shop.
Why I love this recipe for pickled red onions
This pickled red onion recipe may be simple, but it has layers, which makes it perfect for adding excitement to a bland dish.
These pretty pickled red onions make great gifts in cute jars.
You can add these stunning pickled red onions to a cheeseboard or charcuterie board, use them in wraps, on pizzas, for garnish, in sandwiches, salads, grain bowls, and burgers. The only limit is your imagination.
These pickled red onions are simple and quick to make. In minutes, you'll have sweet, crisp, tangy red onions. They are literally like a dance party in your mouth! Who wouldn’t want that!
These quick-pickled red onions make leftovers much more exciting!
Whenever you need a burst of tangy, colourful flavour to enhance your dish, these quick pickled red onions are perfect.
Faq’s
How long do pickled red onions last in the fridge?
Pickled red onions keep for up to 3 weeks when stored in a sealed jar in the fridge. Always use clean utensils to remove them, and toss if you see mold or if they smell off.
Do I need to boil the vinegar?
Yes, heat it until it's hot and the sugar and salt dissolve. This helps soften the onions and speeds up the pickling process.
How long do the onions need to pickle before eating?
They're ready in about 30 minutes for a mild flavour, but they taste better after a few hours or overnight in the fridge.
Are these pickled onions gluten-free?
Yes, they are also vegan and top 14 free, too.
Will the onions lose their colour?
The onions turn bright pink when pickled. If you use a dark-colored vinegar, the colour may deepen. They won't stay crisp pink if left too long in the brine.
What should I do if my pickled onions get soft or slimy?
They should stay crisp if stored cold and eaten within three weeks. Discard if they become slimy or develop an unusual odour.
How thin should I slice the onions?
Slice them as thinly as possible, about 1/8 inch thick. Thin slices absorb the brine more quickly and taste better on sandwiches and salads.
Can I make these with less sugar?
Yes, reduce the sugar or use honey or maple syrup. The onions will be less sweet, but still tasty. Start with half the sugar and adjust to your liking. They will taste more vinegary, though, and won’t have that extra layer of flavour.
Makes 1 x 500ml jar - 5 mins prep time & 30 mins pickling time
Step by Step
Recipe
3 medium red onions
200 ml vinegar ( see notes)
200 ml of water
6 tbsp sweetener ( see notes)
1/4 tsp sea salt
perMethod
Peel and thinly slice the onions
Add the vinegar, water, sugar and salt to a saucepan and bring to the boil, stirring to allow the sugar and salt to dissolve.
Remove from the heat and add the red onions, stirring to combine with the pickling liquid. Pop the lid on the saucepan and leave it to do its magic for 30 minutes.
Leave to cool completely, then store in the fridge in glass jars.
Here are some additional recipes you may enjoy or that pair well with this dish.
Spicy Chargrilled Chicken with Bacon & Avocado
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