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Homemade Pickled Red Onion
We use pickled red onion in lots of our recipes - spooned over tacos, scattered onto salads or added to sandwiches. They add sharpness, crunch and a pop of colour that really lifts a dish. This is our simple go-to recipe that we always keep in the fridge.
Ingredients
Ingredients
- red onions
- apple cider vinegar
- caster sugar
- sea salt
Method
- 1
Cut each onion in half from stem to root. Peel, then place cut-side down on a board and slice across the grain into roughly 3-4mm thick slices. Transfer to a sterilised glass jar with an airtight lid.
- 2
Pour the vinegar into a saucepan and add the sugar and salt. If using any optional spices, add them now (see tips). Bring to a boil, stirring to fully dissolve the sugar and salt. As soon as it reaches a gentle simmer and the sugar and salt are dissolved, remove from the heat and carefully pour the hot liquid over the onions.
- 3
Use a fork to gently separate the slices and press them down into the liquid. If needed, top up with a little extra vinegar so the onions are fully submerged.
- 4
Leave the jar to cool at room temperature with the lid slightly ajar. Once completely cool, seal tightly and transfer to the fridge.
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