These quick pickled red onions are one of the easiest condiments you can make, yet despite their simplicity they can completely transform a meal. In just 5 minutes you can prepare a jar of onions, that add crunch, colour and freshness to any dish.
The combination of red onions, red wine vinegar, water, sea salt and caster sugar, give you pickles that are crisp and full of flavour. The red wine vinegar mellows the sharpness of the onion, while retaining their fresh bite and enhancing their beautiful pink colour.
These pickles work with a variety of dishes, everything from salads, sandwiches and burgers; to tacos and burrito bowls. They store in the fridge for 2 weeks, and are a simple way to add flavour to everyday meals.
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Why you'll love this recipe
- Quick pickling is a great way of preserving fruits and vegetables so they last a little longer.
- It only takes 5 minutes to prepare a quick pickle, then just place in the fridge to chill.
- Pickles are a healthy way to enjoy vegetables provided you keep the salt and sugar levels low.
Recipe ingredients
Find the full list of ingredients and quantities in the recipe card below.
- Vinegar - I've blended water with red wine vinegar as it adds an extra burst of colour to the onions.
- Caster sugar - if you don’t have caster sugar simply replace with some granulated sugar. Just ensure it is completely dissolved before you add the onions.
- Salt - I use sea salt when pickling as it has the best flavour.
How to make quick pickled red onions
- Pour the red wine, water, sugar and salt into a bowl or jar, and stir to until the sugar and salt have dissolved.
- Finely slice the onion and add to the jar or bowl and stir to combine.
- If necessary, top up with extra vinegar to completely cover the onion.
- Cover with a lid then set aside for 30 minutes in the fridge until ready to use.
- Once made these pickles can be stored in sealed container, in the fridge, for 2 weeks.
Recipe variations
- Vinegar - I've used red wine vinegar as it adds to the pink colour, but you could also use white wine vinegar, apple cider vinegar or sherry vinegar.
- Garlic - add some sliced garlic for extra flavour.
- Spices - add extra flavour to the pickle by adding some whole spices. Try any combination of black peppercorns, mustard seeds, coriander seeds, cumin seeds and fennel seeds.
- Fresh herbs - herbs work well in a pickle, try using dill, parsley, tarragon, basil, thyme or rosemary.
Serving suggestions
Quick pickled onions can be added to sandwiches, salads, your favourite burgers, any grilled meats, with pretty much any taco (meat or vegetable based), Buddha bowls, on your avocado toast, cheeseboards or sharing platters. When it comes to pickles the options are endless.
Try them with my White Bean & Feta Salad, or Blackberry & Goat Cheese Salad, with these Easy Chicken Tacos, or Classic Topped Hot Dogs.
Useful hints and tips
- Use fresh red onions as a firm onion produces the best flavour and will stay crisp longer after pickling.
- Let the pickles sit before serving, I allow at least 30 minutes if I'm in a rush, but longer will intensify the pickle flavour.
- Adjust the sweetness by adding more sugar to your own taste.
- This recipe makes a small jar but can be easily doubled up if you are feeding a larger group of diners.
- Use any size or shape of jar for storing the pickles, or use a bowl with a lid. You can store these quick pickles in the fridge for 2 weeks, although they will lose their crisp bite, and become softer the longer they are stored.
- These quick pickles are not canned for shelf stability like traditional pickles, so they must be stored in the fridge.
- Containing no dairy this side dish is suitable for dairy free and vegan diners.
- Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
If you are in a rush these pickles can be enjoyed after 30 minutes, but they will have more pickle flavour if you can set aside for a few hours, or overnight. This makes them ideal for preparing ahead of time.
No, this is a simple quick pickle recipe, just dissolve the sugar and salt in the vinegar and water, then add the onion and store.
After 30 minutes fresh onions will remain a little sharp, after a few hours the vinegar will work to mellow the onions.
This is entirely normal as the natural pigment in a red onion reacts with the red wine vinegar to create a beautiful pink colour as they pickle.
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Additional recipe suggestions
If you like this recipe then try some of my other savoury preserve recipes:
- Quick Pickled Radishes
- Quick Courgette & Shallot Pickle
- Summer Pickled Vegetables
- Oven Roasted Tomatoes
- Pam's Piccalilli (from River Cottage)
Quick Pickled Red Onion Recipe
Equipment
- jam jar or small bowl with lid for storage
- Measuring jug
- measuring spoons
Ingredients
- 200 ml red wine vinegar (plus extra to top up)
- 100 ml water
- 1 teaspoon sugar (optional)
- 1 teaspoon sea salt
- 1 large red onion (thinly sliced)
Instructions
- Pour the red wine, water, sugar and salt into a bowl or jar, and stir to until the sugar and salt have dissolved.
- Finely slice the onion and add to the jar or bowl and stir to combine. If necessary, top up with extra vinegar to completely cover the onion.
- Cover with a lid then set aside for 30 minutes in the fridge until ready to use.
- Once made these pickles can be stored in sealed container, in the fridge, for 2 weeks.
Notes
- You can store these quick pickles in the fridge for 2 weeks, although they will lose their crisp bite, and become softer the longer they are stored.
- These quick pickles are not canned for shelf stability like traditional pickles, so they must be stored in the fridge.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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