These pickled red onions are sweet, delicious and so easy to make. If you love red pickled onions then making them at home is a great way to save some money. You can serve them in many ways and they always add great flavour to whatever they are served with.

These sweet and tangy pickled onions are so tasty and have a lovely crunch that will leave you wanting more. This recipe uses simple ingredients that are all readily available in local supermarkets and a batch of these pickled onions will last for a couple of weeks in the fridge.

What to Serve with Pickled Red Onions?

Pickled red onions can be eaten with many dishes. My favourite ways to serve them are in sandwiches especially beef sandwiches and on tacos. They can be served on salads, hot dogs or in burgers or you can also have them as a snack with foods such as cheese and crackers. However you serve them them, Im sure you will enjoy!

Ingredients for Pickled Red Onions

Vinegar - I use white distilled vinegar due to the higher acidity level.
Water - use with the vinegar to make the brine.
Sugar - you can use granulated or caster sugar.
Salt - I use sea salt but regular table salt will do.
Black Peppercorns - this gives the pickle juice a slightly spicy flavour.
Fennel Seeds - this gives the pickles a sweet, liquorice flavour.
Coriander Seeds - this gives the pickles an aromatic and slightly sweet flavour.
Onions - use red onions for a sweeter flavour.

How to make Pickled Red Onions

1. To a medium saucepan, add the vinegar, water, sugar, salt, black peppercorns, fennel seeds and coriander seeds, place on a medium to high heat. Bring to the boil and allow to boil for 1 minutes to allow the salt and sugar to dissolve then turn off the heat and set aside.

2. Cut the onions in half from root to stem then cut off the ends and peel them. Cut into thin slices then add the slices to a heat proof bowl. Boil the kettle and pour the boiling water from the kettle over the onions ensuring all the onions are covered. Allow to sit for 2 minutes then drain them well using a colander.

3. Add the onions to a sterilised pickle jar and pack them in tightly. Pour the vinegar mixture onto the onions in the jar ensuring all the onions are fully submersed then seal and set aside to cool. Once cooled, refrigerate for 24 hours and then use.

Recipe Tips

For this recipe I use a 500ml pickle jar.
It is best to sterilise your jar just before using.
Sterilising your jar will help the pickled onions to last longer in the fridge.
I use two onions for this recipe. I slice one onion vertically which is from root to stem and the other onion I slice sideways into semi circles. This gives two different textures of pickled onions. Slice in whatever direction you prefer.

Nutrition

Storage

Store the pickled onions in the fridge for up to 2 weeks.

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Pickled Red Onions

These pickled red onions are sweet, delicious and so easy to make. If you love red pickled onions then making them at home is a great way to save some money.

Prep Time20

Total Time20

Yield: 10 servings

Calories: 20kcal

Ingredients

250ml distilled white vinegar
50ml water
2½ tablespoon sugar caster or granulated
1 tablespoon salt sea salt
½ teaspoon black peppercorns
½ teaspoon fennel seeds
½ teaspoon coriander seeds
2 medium - large red onions

Instructions

To a medium saucepan, add the vinegar, water, sugar, salt, black peppercorns, fennel seeds and coriander seeds, place on a medium to high heat. Bring to the boil and allow to boil for 1 minutes to allow the salt and sugar to dissolve then turn off the heat and set aside.
Cut the onions in half from root to stem then cut off the ends and peel them. Cut into thin slices then add the slices to a heat proof bowl. Boil the kettle and pour the boiling water from the kettle over the onions ensuring all the onions are covered. Allow to sit for 2 minutes then drain them well using a colander.
Add the onions to a sterilised pickle jar and pack them in tightly. Pour the vinegar mixture onto the onions in the jar ensuring all the onions are fully submersed then seal and set aside to cool. Once cooled, refrigerate for 24 hours and then use.

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