Red onion pickle

Red onion pickle

This Red Onion Pickle recipe brings a tangy, sweet, and subtly spicy twist to your dishes, perfect for adding a vibrant crunch. The pickled onions are easy to prepare and make a delightful accompaniment to meats, sandwiches, and salads.

Vegan

Prep Time

70 min

Cook Time

5 min

Servings

6

Red onion pickling is a simple yet transformative process that enhances the natural sharpness of onions with a balance of sweetness, acidity, and aromatic spices. This recipe harnesses the tartness of cider vinegar, the sweetness of granulated sugar, and the aromatic depth of bay leaves and black pepper to create a flavorful condiment that has roots in traditional food preservation methods. The process of salting the onion slices not only softens them but initiates the brining process, which mellows their pungency and draws out excess moisture, resulting in a crisp texture. The warm vinegar syrup infused with sugar and spices melds with the onions, making them a zesty enhancer for countless dishes. Perfect for serving alongside barbecued meats, adding a sharp contrast to creamy cheeses, or enlivening simple sandwiches and salads, these pickled onions add a colorful and flavorful punch. Their vibrant ruby hue also makes them an attractive addition to any plate, elevating both taste and presentation.

Ingredients

  • 3 large Red Onions
  • 2 tsp Sea Salt
  • 200 ml Cider Vinegar
  • 50 g Granulated Sugar
  • 1 tsp Black Pepper
  • 4 Bay Leaves

Instructions

Start by peeling 3 large red onions to reveal their vibrant layers. Cut each onion in half from top to bottom, then finely slice into delicate half-moon pieces. Place the sliced onions in a colander set over a bowl to catch their released juices. Sprinkle 2 teaspoons of sea salt evenly over the onions, gently tossing them with your hands to ensure every slice is coated. This gentle salting draws out moisture, softens the onions, and initiates a mild brining process. Let the onions rest for about an hour, allowing the salt to work its magic. While the onions brine, combine 200 ml of cider vinegar, 50 ml of water, and 50 grams of granulated sugar in a small saucepan. Gently bring the mixture to a simmer over medium heat, stirring frequently to help the sugar dissolve completely. Let it simmer for a couple of minutes to blend the flavors, then remove from heat and set aside to cool slightly. Once the onions have softened and released their juice, pack them snugly into sterilised jars, layering in about 1 teaspoon of freshly ground black pepper as you fill. Pour the warm vinegar syrup over the onions, ensuring they are completely submerged, which helps in preserving their crispness and flavor. Finally, tuck a couple of fragrant bay leaves down the side of each jar for added aroma and visual appeal. Seal the jars tightly and refrigerate. These pickled red onions taste best after a few days in the fridge and should be enjoyed within 4 weeks for optimal freshness and zing. Tip: Using sterilised jars is crucial for safe preservation and extending shelf life. For an extra flavor boost, you can experiment with adding a few peppercorns or a thin slice of fresh ginger alongside the bay leaves.

Quick Info

Prep Time
70 min
Cook Time
5 min
Total Time
75 min
Servings
6

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