I always say it's the little things that make a dish. A squeeze of lemon, a handful of herbs, a good olive oil. And if I had to pick one little thing I'd want in my fridge all summer, it would be a jar of quick pickled red onions.
They're tangy, crunchy and a little sweet, and they turn the most bright, ridiculous shade of pink after a few hours in the jar. Throw them over a salad, pile them onto a sandwich, tuck them into tacos or serve them next to anything off the barbecue. They do a lot of work for something that costs a couple of dollars.
All you need is red onions, vinegar, water, sugar and salt. A few minutes on the stove, an hour in the fridge, and you've got a jar of goodness ready to go.
Why these pickled red onions work
Equal parts vinegar and water keeps them tangy without being harsh, so you can eat them by the forkful.
Warming the brine dissolves the sugar and salt properly and softens the raw bite of the onion just enough.
Thin slices pickle quickly and evenly, so they're ready in an hour.
A touch of sugar rounds out the acidity and brings out the onion's natural sweetness.
What to put them on
Summer salads, especially anything with feta or roast vegetables
Steak sandwiches, burgers and toasties
Tacos, rice bowls and grain salads
Grilled lamb, chicken or fish straight off the barbecue
A cheese board, to cut through something rich
Make a jar now and thank me all summer long.
Frequently asked questions
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Quick pickled red onions keep for up to 3 weeks in a sealed jar in the fridge. Always use a clean fork to take them out, and keep the onions submerged in the pickling liquid. They're at their crunchiest in the first week and soften gently after that, but they stay tangy and delicious.
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These pickled red onions are ready after 1 hour in the fridge. They'll taste lightly pickled at that stage and turn more vibrant pink and tangy overnight. If you're short on time, slice them very thinly so the brine gets in faster.
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Yes, apple cider vinegar, red wine vinegar or white wine vinegar all work. White vinegar gives the cleanest, sharpest flavour and the brightest pink colour. Apple cider vinegar is a little softer and fruitier. Keep the same ratio of vinegar to water so the pickled red onions stay balanced.
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Pickled red onions go with almost anything that needs freshness or acidity. Try them on salads, sandwiches, tacos, burgers, grain bowls and grilled meats like lamb or chicken. They're especially good with rich ingredients like feta, avocado or slow-cooked meat, where their tang cuts through.
Quick Pickled Red Onions
Makes 2 large jars · Prep 10 mins plus 1 hour pickling · Cook 5 mins
Ingredients
4 medium red onions, thinly sliced
500 ml white vinegar
500 ml water
2 tbsp caster sugar
2 tsp fine salt
Method
Thinly slice the red onions and pack them into clean heatproof jars.
Add the vinegar, water, sugar and salt to a saucepan over medium heat. Stir until the sugar and salt dissolve, then remove from the heat.
Carefully pour the warm pickling liquid over the onions until they're submerged. Allow to cool.
Seal and refrigerate for at least 1 hour before serving.
Recipe Notes
Use a mandoline or a sharp knife for even, thin slices.
Storage: keeps up to 3 weeks in a sealed jar in the fridge. Keep the onions submerged and use a clean fork.