These quick and easy pickled red onions provide a tangy boost to salads, charcuterie boards and eggs. Store in the fridge for a healthy snack.
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Ingredients
- 1 red onion thinly sliced
- 100 ml vinegar white, apple cider, white malt or rice vinegar all work here
- 100 ml water
- 1 tsp sugar
- 1 tsp salt
Instructions
- Pack sliced onion into a sterilised jar with a lid. If you are planning on using the pickle within a few days you can do this in a bowl.1 red onion
- Combine vinegar, sugar and salt in a saucepan. Bring to the boil, dissolving sugar and salt. You now have your pickling brine.100 ml vinegar, 1 tsp sugar, 1 tsp salt
- Pour the hot pickling brine into the jar over the onion. The onion should be completely submerged within the pickling brine.
- Cover and leave to pickle.
- The pickles can be used in as little as 30 minutes once the onion has turned bright pink. However, the best flavour will develop after a few days of storage.
- Stores in the refrigerator for up to 4 weeks. The onion must be submerged in the pickling liquid during storage.
Notes
I use a mandolin to obtain thin slices of onion. It is also fast which gives the onion less chance to irritate you eyes.
Choose your vinegar based on personal flavour preference. Rice vinegar or apple cider vinegar are great choices having milder and sweeter flavours.
The longer you leave the onions in the pickling liquid the better they will taste reaching their peak at the 1 to 2 week mark.