Pickled Red Onions Recipe

How to make Pickled Red Onions

Method

  1. Peel outer skin from onions, keeping the top and tail intact. Cut the onions into thin slices or wedges and place into a glass mixing bowl.
  2. Add the vinegar, sugar and salt, then mix to combine. Set aside for 15 minutes or until a liquid-like consistency is visible.
  3. Pack the onion and brine into 2 clean, 370ml lidded jars, or one larger one. Replace lid and leave for at least 1 hour before serving.

Tip: If slicing, use a mandoline to create fine, even slices. These pickled onions will last for a couple of weeks in the fridge but will gradually lose their vibrant colour. This does not affect the taste.

Optional: You can experiment with the ingredient amounts if you prefer more acidity, saltiness or sweetness.