Pickled onions are a great addition to salads, meat, tacos and curries – adding acidity to cut through the richness as well as adding a pop of colour and crunch.
This Week
2 Dec - 8 Dec
Tips
- Reduce the harsh bitter flavour of the onion by letting the onion slices sit in the vinegar for longer.
- Store them in an airtight jar in the fridge for 1-2 weeks.
Shortcuts
- Add whole spices or herbs to your vinegar brine like peppercorns, cumin and coriander seeds. The longer the onions sit in the brine the more flavour they will hold.
- If you’re short on time we’ve also got a quick pickled onion recipe.
Ingredients
- 1 small red onion (slice as finely as possible)
- 1/2 cup white vinegar
- 2 Tbsp boiling water
- 1 tsp sea salt
- 2 tsp white sugar
- (coconut sugar or honey works well too but discolours the brine slightly)
Method
- In a jar or bowl big enough to fit the sliced onions, add the sugar, salt and boiling water. Stir to dissolve the salt and sugar.
- Once dissolved add the vinegar.
- Add the sliced onions, make sure all the onions are submerged in the vinegar.
- Leave to pickle for at least an hour.
Ingredients
- 1 red onion (finely sliced)
- ½ cup water
- ½ cup red wine vinegar, apple cider vinegar or white wine vinegar
- 2 tsp sugar
- 1 tsp salt
- 1/2 tsp peppercorns (optional)
- 1/2 tsp coriander seeds (optional)
- 1/2 tsp cumin seeds (optional)
Method
- Add the sliced red onion to a glass jar.
- In a small saucepan add the water, vinegar, sugar, salt, (peppercorns, coriander seeds and cumin seeds).
- Bring to the boil and then remove from the heat.
- Pour the boiling vinegar mixture over the onions and let sit for at least an hour before putting the lid on and placing it in the fridge.
Variations
- Add whole spices or herbs to your vinegar brine like peppercorns, cumin and coriander seeds. The longer the onions sit in the brine the more flavour they will hold.
- If you’re short on time we’ve also got a quick pickled onion recipe.
Ingredients
- 1 small red onion (slice as finely as possible)
- 1/2 cup white vinegar
- 2 Tbsp boiling water
- 1 tsp sea salt
- 2 tsp white sugar
- (coconut sugar or honey works well too but discolours the brine slightly)
Method
- In a jar or bowl big enough to fit the sliced onions, add the sugar, salt and boiling water. Stir to dissolve the salt and sugar.
- Once dissolved add the vinegar.
- Add the sliced onions, make sure all the onions are submerged in the vinegar.
- Leave to pickle for at least an hour.
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox