Quick Pickled Red Onions
Servings: 8 servings
Calories: 29kcal
These Quick Pickled Red Onions take 5 minutes to make and keep for a week in the fridge. They instantly brighten up any meal and are ridiculously easy – no boiling, no fuss, just everyday ingredients and big flavour.
Ingredients
- 2 red onions, finely sliced (see note 1)
- 2 tbsp caster (superfine) sugar
- 1 tsp sea salt flakes
- 125 ml apple cider vinegar (can be substituted with white vinegar, white wine vinegar or rice wine vinegar)
- 125 ml water
Instructions
- Place the onion in a jar – Add the sliced red onion to a clean medium-sized sterilised jar or bowl (see note 2).
- Add the remaining ingredients – Add the sugar, salt, vinegar and water. Use your hands to toss the onions in the liquid.
- Leave to pickle – Transfer to an airtight container and set aside for 20 minutes to lightly pickle, or refrigerate for a few hours to deepen the flavour.
- Store – Store in the fridge for up to 1 week in an airtight container (see make ahead and leftovers instructions).
Notes
Note 1 – Slicing tip: A mandoline gives you super thin slices, but a sharp knife works just fine. If the onions are too sharply flavoured for your kiddies, rinse the sliced onions under hot water for 5–10 seconds before pickling to mellow the flavour slightly.
Note 2 – There’s no need to boil the jar or the onions for this recipe – it’s a quick pickle, not long-term preserving – but starting clean helps them last longer in the fridge. To sterilise a jar, you’ve got two easy options:
Freezer – Not suitable for freezing – they’ll lose their crunch.
- Oven method – Wash the jar well in hot soapy water (or run it through the dishwasher), then place it in a 120°C (250°F) oven for 15 minutes. Let it cool slightly before adding the onions.
- Boiling method – Place the jar and lid in a large saucepan, cover with water, bring to the boil and boil for 10 minutes. Carefully remove with tongs and let air-dry on a clean tea (dish) towel.
Make ahead
Pickled Red Onions are the ultimate make-ahead condiment. They’re ready in 20 minutes but get better with time. You can prep a jar up to 1 week in advance, and just keep it in the fridge for whenever you need to zhuzh up a meal. Use a 500 ml (17 fl oz) clean jar or airtight container.Leftovers
Fridge – Store in a clean, sealed jar for up to 1 week.Freezer – Not suitable for freezing – they’ll lose their crunch.
Nutrition Facts
Quick Pickled Red Onions
Amount per Serving
Calories
29
% Daily Value*
Sodium
282
mg
12
%
Potassium
56
mg
2
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
1
g
2
%
Calcium
8
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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