Pickled Red Onions - The Delicious plate (2025)

Start by peeling the onion and slice it thinly. Use a mandolin if you like.

In a medium sauce pan, add theapple cider vinegar,water andsugar. Stir well and bring to a boil while stirring and simmer until the sugar is dissolved.

Take off the heat and add the onions to the hot liquid.

Let the onions cool down for about 10 minutes and then transfer to a jar or airtight container. Let the onions pickle for at least 1 hour if you are in a rush, but they taste even better the next day.

Substitutions

• Onion – instead of red onion, you can use white vinegar, rice vinegar or even red wine vinegar. The flavor will be a little different, but still delicious. Taste and add more sugar if needed.
• Sugar – These quick pickled red onions uses white sugar, but brown sugar also works. For a refine sugar free recipe, use maple syrup, agave or coconut sugar. You might have to add a little more to get the same balance of tangy and sweet. Tase and adjust to your liking.

Variations

These are some suggestions for flavor additions to customise this pickled onion recipe to your liking.

• Garlic, peal a clove or two and add them whole to the jar of onion pickles.
• Bay leaf, add a whole leaf and let the flavours infuse with the red onions while they pickle.
• Black pepper corns, ads a little peppery spice that goes so well with the onion flavor.
• Spicy, add some sliced jalapeños, a little hot chilli flakes or a whole chill for some spice.
• Salt, a pinch of salt helps bring out all the flavours.
• Fennel seeds, ½ teaspoon of whole fennel seeds ads another flavor dimension to these onion pickles. So if you are a fan of fennel, give it a try.

Pickled Red Onions

Pickled Red Onions are tangy, sweet and crunchy and make the best and and most beautiful topping to your favorite dishes. They are super easy and fast to make, and keeps in the fridge for a couple of weeks.