Pickled red onions
Enjoy our pickled red onions for a tangy, slightly sweet crunch that works almost anywhere, whether piled onto burgers, tucked into sandwiches, or as a snack on the side of your meal. Made with just red onions, vinegar, water, and icing sugar, the ingredients could not be simpler, and the pickling process is quick, requiring only 15 minutes of your time!
Ingredients
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100 ml
Vinegar 12%
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170 g
Granulated sugar
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300 ml
Water
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2
Red onions
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Best onions for pickling
Red onions are the best choice for quick pickling because they have a natural sweetness and vibrant colour that turns beautifully pink in the brine. Their mild flavour balances well with the vinegar, creating a well-rounded taste without intense sharpness. On the one hand, they absorb flavour fast and stay crisp, and on the other, they tend to soften more over time, making them less suited for long-term pickling. Regular yellow or white onions can also be used, but they have a sharper, more pungent taste that will stand out more in the final result. Shallots work well too, offering a slightly milder and more delicate flavour.
Get the right crisp texture
The key to keeping pickled onions crisp is controlling the temperature of the pickling liquid. If the vinegar mixture is too hot, it will soften the onions instead of preserving their crunch. To keep the onions firm, let them cool to a lukewarm temperature before pouring them over. The way you slice the onions also matters. Thin slices absorb the pickling liquid quickly but soften faster, while thicker slices hold their crunch longer but take more time to develop flavour, so aim for slices that are not too thin or too thick, about 2–3 mm is ideal. For an extra firm bite, soak the sliced onions in ice water for a few minutes before pickling. This step tightens their structure, helping them stay crisp once submerged in the pickling liquid.
Sterilise jars thoroughly
Clean the jars properly before using them for pickled onions. Any leftover residue can interfere with the flavour and shorten their shelf life. Washing them with hot, soapy water and rinsing well usually does the trick, but for extra precaution, you can sterilise them in boiling water.
FAQ: Questions about pickled red onions
Discover everything about pickling red onions with our questions and answers. Find out how to store, slice, and pickle them the right way.
What are the best jars for pickling red onions?
Glass jars with airtight lids are the best choice for pickling red onions. They do not absorb odours or flavours, keeping the onions fresh. Look for jars with a secure seal, such as screw-top lids or clip-top jars with rubber gaskets, to prevent leaks and keep air out. Skip plastic containers because they can soak up smells, stain, and even change colour from the vinegar and onion pigments.
How long do pickled red onions last?
Pickled red onions will stay fresh in the refrigerator for up to 2 weeks when stored in a clean glass jar with a tight-fitting lid. Keep them in the coldest part of the fridge, and keep the onions fully covered by the pickling liquid to help preserve their texture and flavour. If they turn mushy, cloudy, or develop an off smell, it is best to throw them out. Before using the jar for a new batch, wash it thoroughly with hot, soapy water or run it through the dishwasher to keep everything clean and safe.
Is it necessary to boil vinegar for pickling red onions?
No, boiling vinegar is not required for quick pickling of red onions, but warming it helps dissolve the sugar more efficiently. Using warm liquid also speeds up the pickling process, allowing the onions to absorb the flavour more quickly. However, if the vinegar is too hot, it can soften the onions too much. Letting it cool to a lukewarm temperature before pouring helps keep them crisp while still allowing them to soak up the flavours.
How to achieve thin, even slices of onions?
A mandolin is the easiest way to get thin, even slices. Set it to the thinnest setting, but be careful because the blades are sharp. If you do not have a mandolin, use a sharp knife and take your time to keep the slices as even and thin as possible.
Nutritional values
Nutritional value, per
805 Kcal
| Fibre | 3.2 gram fibers |
| Protein | 1.9 gram |
| Fat | 0.2 gram |
| Carbohydrates | 195.7 gram |
Easy, quick-pickled red onions
Our easy pickled red onions recipe demonstrates that the pickling process does not have to take hours. In a quick 15 minutes, you can have a jar of pickled red onions with barely any effort. We stick to the classic 1-2-3 ratio of vinegar, icing sugar, and water – a well-balanced method that gives the best pickle flavours and onion texture.
They start off crisp and bright, soaking up the brine as the flavour builds and builds and their colour deepens into an even more electric pink. If you already love pickled red onion, simply go big and make an even bigger batch. The recipe is scalable, and the vibrant slices of onion can top pretty much any salad or sandwich you want.
Quick pickled red onions are not the only jar worth keeping in the fridge! Our pickled cucumbers come together just as easily, offering a fresh crunch in only 20 minutes. Another jar you will want to keep around!
With a tangy, slightly sweet crunch
These pickled red onions land in the perfect spot between sharp and sweet, with a snappy crunch that keeps them fresh and lively. Eat them right away, and you will get an immediate pungent bite with a hint of sweet nuance. Leave them alone for a little longer and their tangy kick deepens while the sweetness smooths out. It is a neat little trick that allows you to put them to even greater use!
Perfect for salads, sandwiches, and much more
Pickled red onions fit into almost any meal, so having a jar on hand is never a bad idea. Toss them into a crunchy cabbage slaw, mix them into a fresh tomato and cucumber salad, or throw them into a grain bowl where they cut through all the hearty ingredients with their lovely, briny sharpness.
When it comes to sandwiches, pickled red onions can make all the difference. A banh mi always have pickled vegetables in its filling, so give these a shot and enjoy how it boosts the rich meat and marinade. A club sandwich gets an extra bite, and a creamy avocado burger gets a hit of sharpness and tang. They are just as good beyond sandwiches, finding their way onto tacos, nachos, and a jacket potato, or even sitting on the side of a classic meat and potatoes dinner.
Try a few ideas of your own
If you are feeling adventurous, mix two types of vinegar and see where it takes you. Apple cider vinegar introduces a mild fruitiness, while red wine vinegar deepens the flavour with a more intense note. In comparison, balsamic vinegar is sweeter than the other two, softening the sharp tang of the brine.
Once the vinegar base is sorted, spices step in to change things up. Peppercorns slip in a touch of heat, mustard seeds settle in with mellow earthiness, and a cinnamon stick lingers with a bittersweet fragrance.
Leaning toward a little sweetness? Honey carries a soft floral note, while maple syrup takes a richer turn with caramel-like depth. If you are after something sharper, let the vinegar take the lead and skip the sweeteners entirely.
