Recipe byThe ZestyPlate Kitchen
Finely sliced onions brined, then steeped in sweet, spiced cider vinegar with bay. Bright pink, tangy and perfect with cheese, salads or sandwiches.
Quick pickled red onions earn their place in the fridge door. Sharp, lightly sweet and an unreal shade of pink, they lift almost anything you put them near. All it takes is a salting and a steep in cider vinegar. Pile them onto tacos, burgers, salads or a cheese board and watch them disappear.
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Prep 15 min
Cook 5 min
Total 20 min
Easy
Scale:
- 3 Large Red Onions
- 2 tsp Sea Salt
- 200ml Cider Vinegar
- 50g Granulated Sugar
- 1 tsp Black Pepper
- 4 Bay Leaves
Nutrition (per serving)
205
kcal
3g
Protein
45g
Carbs
0g
Fat
Estimated per serving. How we calculate this.
Preparation
- Peel the onions, halve them from top to bottom and slice finely into half-moons. Put them in a colander set over a bowl, scatter with the salt and turn the slices with your hands so every surface is coated. Leave for an hour or so to brine.
- Meanwhile, put the vinegar, 50ml water and the sugar in a saucepan. Bring to a simmer, stirring until the sugar dissolves, cook for a couple of minutes, then take off the heat.
- Pack the onions into sterilised jars, scattering in a little pepper as you go. Pour over the warm vinegar and slip a couple of bay leaves down the side of each jar, then seal. Keep them in the fridge and use within 4 weeks.
Tips from the ZestyPlate Kitchen
- Slice the onions thin and to an even thickness so they take on the pickle at the same rate.
- Salting first pulls out water, which keeps the onions crunchy rather than floppy.
- Pack them into sterilised jars and they'll keep happily in the fridge.
- An hour in and they're good, but leave them till the next day and they're better still.
Frequently Asked Questions
In sterilised jars in the fridge, they hold up well for around four weeks.
Yes. Cider vinegar is lovely here, but white wine or red wine vinegar work too, each shifting the flavour a touch.
They're brilliant on tacos, burgers, sandwiches, salads, grain bowls and cheese boards, anywhere you want a tangy, crunchy hit.
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