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Pickled Red Onions

Name: Pickled Red Onions
Prep time: 15 min
Yield: 1 serving
Ingredients: 6-8 Red onion; 750 ml White vinegar; 250 ml Water; 1 1/2 tbsp Sea salt flakes; 2 tbsp Honey; 2 tsp Black peppercorns; 4 Bay leaf; 4 Garlic clove; 1 Fresh red chilli

These quick pickled red onions add a sharp, sweet crunch to everything from tacos and burgers to salads, sandwiches and grilled meats. They’re ready in just a couple of hours and keep well in the fridge whenever you need them.

Prep

15m

Ingredients

Method

Turn cooking mode on

Step 1

Thinly slice the red onions, using a mandolin if you have one, to get them nice and thin. I like to do a mixture of slices and onion rings. Pack the onions into a large 3 litre Kilner jar, fitting them in nice and snug.

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For

1

M

I

6-8

Red onion, thinly sliced

750

ml

White vinegar

250

ml

Water

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Notes

Kept refrigerated, they’ll stay at their best for around 3-4 weeks.

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Pickled Red Onions

These quick pickled red onions add a sharp, sweet crunch to everything from tacos and burgers to salads, sandwiches and grilled meats. They’re ready in just a couple of hours and keep well in the fridge whenever you need them.

Prep

15m

Ingredients

Method

Turn cooking mode on

Step 1

Thinly slice the red onions, using a mandolin if you have one, to get them nice and thin. I like to do a mixture of slices and onion rings. Pack the onions into a large 3 litre Kilner jar, fitting them in nice and snug.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

1

M

I

6-8

Red onion, thinly sliced

750

ml

White vinegar

250

ml

Water

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.