Recipes

Pickled Red Onions

Quick pickled red onions with vinegar, sugar, salt and gentle aromatics. Sharp, sweet and crunchy, they are perfect for kebabs, flatbreads, salads, wraps and BBQ plates.

pickled red onions

Pickled Red Onions

🔥 Easy ⏱ Prep 10 | Cook 35 🍽 Serves 1 jar

Ingredients

  • 2 medium red onions, very thinly sliced
  • 150ml red wine vinegar
  • 100ml white wine vinegar
  • 100ml water
  • 2 tbsp caster sugar
  • 1 tsp sea salt
  • 1 bay leaf
  • 4 black peppercorns
  • 1 small sprig fresh thyme, optional
  • 1/2 tsp mustard seeds, optional
  • Pinch of chilli flakes, optional

Nutrition (per serving)

  • Calories: 22
  • Carbs: 5g

Method

  1. Thinly slice the red onions and place them in a clean heatproof jar or bowl.
  2. Add the vinegars, water, sugar, salt, bay leaf, peppercorns, thyme, mustard seeds and chilli flakes to a small pan.
  3. Warm gently, stirring until the sugar and salt dissolve.
  4. Bring just to a simmer, then remove from the heat.
  5. Pour the hot pickling liquid over the sliced onions.
  6. Press the onions down so they are fully covered.
  7. Leave to cool for at least 30 minutes before serving.
  8. Store in the fridge in a clean jar.

Notes

These are ready after 30 minutes, but they get better after a few hours. They are brilliant with lamb koftas, chicken shawarma, pork souvlaki, veggie kebabs and anything rich or smoky. Keep refrigerated and use within 1 to 2 weeks.