Quick Pickled Red Onions

Makes: 1 medium jar (approximately 400 g)
Prep time: 10 minutes
Pickling time: 30 minutes (best after 24 hours)

Ingredients

• 3-4 red onions, thinly sliced

• 1 cup (250 ml) white vinegar or apple cider vinegar

• 1 Cup water

• 1 tsp fine salt

Optional

• 1–2 tsp sugar or honey (to balance the acidity)

• 1 tsp whole peppercorns

• 1 tsp mustard seeds

• 1 bay leaf

• 1 garlic clove, lightly crushed

• Fresh dill or thyme

Method

1. Thinly slice the red onions and pack them into a clean glass jar.

2. In a pot, stir together the vinegar, water and salt until the salt and bring to a boil If using sugar, stir it in until dissolved.

3. Add any optional herbs or spices to the jar.

4. Pour the vinegar mixture over the onions, ensuring they are completely submerged.

5. Leave to cool. Best to wait at least 30 minutes before serving. For the best flavour and colour, leave them for 24 hours.

Meal Prep Tips

• Use a clean fork or spoon each time you serve them.

• They pair perfectly with burgers, wraps, tacos, burrito bowls, salads, sandwiches, grilled meats and roasted vegetables.

• Add them to avocado toast, eggs or grain bowls for an instant flavour boost.

Storage

• Store in the refrigerator for up to 3–4 weeks.

• Keep the onions submerged in the pickling liquid to maintain freshness.

Notes

• White vinegar gives a sharper, classic pickled onion flavour, while apple cider vinegar produces a slightly milder, fruitier taste.

• Sugar is completely optional. It helps balance the acidity but isn't essential.

• Feel free to experiment with spices like chilli flakes, coriander seeds or cumin seeds to create different flavour profiles.

Approximate Nutritional Value

8 Calories | 0g Protein | 0g Fat | 2g Carbohydrates | 0.5g Fibre (2 Tbsp serving)