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In a Pickle · pickles · Recipe 05

Quick Pickled Red Onions

Bright pink, crisp onions for sandwiches and salads.

Watercolour-style illustration of ingredients for Quick Pickled Red Onions: Red onions, White wine vinegar (5% acidity), Water, Sugar, Salt, Black peppercorns.

Watercolour-style ingredient illustration · AI-generated

Ingredients

Batch size:
300 g
200 ml
200 ml
35 g
10 g
1 tsp

Method

  1. Thinly slice onions and place in a clean heatproof jar.
  2. Bring vinegar, water, sugar, salt and peppercorns just to a boil.
  3. Pour hot brine over onions, ensuring they are submerged.
  4. Cool promptly, cover and refrigerate; allow at least 2 hours before serving.

Serving & storage

Refrigerate continuously; use within 1 week. Not a shelf-stable canned pickle.

In a Pickle · Draft recipe for professional culinary review. Ingredients, yields, cooking times, allergens and storage guidance must be checked before publication. Doubling quantities does not guarantee the same cooking time or yield.