Quick Pickled Red Onions
Crisp, tangy quick-pickled red onions—ready in about 30 minutes and great for tacos, salads, burgers and sandwiches.
- •1 large red onionthinly sliced
- •150ml white wine vinegar (or cider vinegar)
- •150ml water
- •1 tbsp caster sugar
- •1½ tsp fine salt
- •1 tsp black peppercorns(optional)
- •½ tsp Kashmiri chilli flakes (or dried chilli flakes)(optional)to taste
- •½ tsp mustard seeds(optional)
- •1 bay leaf(optional)
- 1
Sterilise a clean heatproof jar (or wash it very well). Pack in the thinly sliced red onion.
3 min
- 2
Add the black peppercorns, Kashmiri chilli flakes, mustard seeds and bay leaf to the jar, if using.
1 min
- 3
Put the white wine vinegar (or cider vinegar), water, caster sugar and fine salt in a small pan. Warm over a medium heat, stirring just until the sugar and salt dissolve (no need to boil).
4 min
- 4
Carefully pour the warm pickling liquid over the onions to fully cover. Press the onions down so they’re submerged, then close the jar loosely until cooled to room temperature.
2 min
- 5
Once cool, seal the jar and refrigerate. The onions are ready to eat after 20–30 minutes, but taste best after 1–2 hours.
30 min
- 6
Store in the fridge and use within 2 weeks. Always use a clean fork to remove onions to keep the pickles fresh.
1 min
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