THE BEST PICKLED RED ONIONS RECIPE

⏲ Prep time ⏲ Cooking time Difficulty level Portions

10 min 4 min (brine only) ★☆☆☆☆ 20

Resting tme: 30 min

Ingredients

Onions

•             Red onions, thinly sliced — 800 g (about 4–5 medium onions)

Pickling brine

•             Water — 300 g

•             White wine vinegar or apple cider vinegar — 300 g

•             Caster sugar — 120 g

•             Fine salt — 12 g

•             Garlic cloves, smashed — 10 g

•             Whole black peppercorns — 4 g

•             Mustard seeds — 6 g

•             Bay leaves — 2 g (2 leaves)

•             Optional: chilli flakes — 1–2 g

•             Optional: fresh thyme — 2 g

Cooking instructions

1. Prepare the onions

•             Slice red onions thinly (2–3 mm).

•             Place in a heatproof bowl or jar.

2. Make the brine

•             Combine water, vinegar, sugar, salt, garlic, peppercorns, mustard seeds, bay leaves, and optional chilli/thyme.

•             Bring to a brief simmer (3–4 minutes) until sugar dissolves.

3. Pickle

•             Pour the hot brine over the onions.

•             Press onions down so they’re fully submerged.

•             Cool 20–30 minutes; they’ll turn bright pink.

•             Refrigerate once cooled.

4. Store

•             Keeps 2–3 weeks in the fridge.

•             Flavour improves after the first 12 hours.

Chef ’s Notes

•             Vinegar choice matters: white wine vinegar gives clean brightness; apple cider vinegar adds fruitiness.

•             Sugar–acid balance: this ratio gives a classic sweet‑tangy profile; reduce sugar by 20 g for a sharper pickle.

•             Colour boost: add 10 g beetroot slices for a deeper pink hue.

•             Texture tip: don’t boil the onions — pouring hot brine over raw slices keeps them crisp.

•             Flavour variations: add coriander seeds, star anise, or swap thyme for oregano for a Mediterranean twist.

•             Serving ideas: lamb meatballs, souvlaki, tacos, burgers, salads, mezze boards.