Quick-pickled Red Onions

Here's how to add a tart pop of colour to your next meal, whether it's a sandwich, a salad or a stew.

Kelly GibneyChef
  • prepare
  • cook
  • 4-6 servings
  • Easy
Plate with purple onion. Onions with water droplets. On the table scattered onion husk. Breakfast for a vegetarian
Caption:Red onions.Photo credit:123rf

Quickly-pickled red onions add a bright note of flavour to all manner of dishes.

Ingredients

  • ¾ cup apple cider vinegar
  • 1 Tbsp sugar
  • 2 tsp salt
  • 8 whole peppercorns
  • 1 bay leaf
  • 2 medium red onions, sliced thinly

Instructions

  1. Combine the vinegar, sugar and salt in the medium-sized glass jar you’ll be storing the pickled onions in. Stir until the sugar and salt are completely dissolved. Add the peppercorns and bay leaf.
  2. Place the sliced onions in a large bowl. Cover with boiling water and blanch for 1 minute before pouring into a colander. Leave for 1minute to drain. Add to the jar with the pickling liquid and push all of the onion under the liquid. Leave to pickle for a minimum of 20 minutes and up to 24 hours (or more!)

More from Food