Pickled red onions are a delightful condiment that can transform any dish with their vibrant color and tangy flavor. Whether you’re garnishing tacos, topping burgers, or adding a pop of color to salads, these onions bring both visual appeal and a burst of flavor. This recipe is incredibly simple, requiring minimal ingredients and time, making it a perfect addition to your culinary repertoire.

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Ingredients and Equipment Needed

For this recipe, you’ll need a few basic ingredients and some standard kitchen equipment. The ingredients include 3 small red onions, 300ml of cider vinegar, 3 tablespoons of golden caster sugar, 1 tablespoon of sea salt flakes, 6 black peppercorns, 6 coriander seeds, 1 star anise, and 1 bay leaf. If you don’t have golden caster sugar, regular caster sugar can be used as a substitute. Additionally, white vinegar can replace cider vinegar, though it will alter the flavor slightly.

In terms of equipment, you’ll need a saucepan, a sieve or colander, a kettle, and a sterilized 500g jar. A sterilized jar ensures the pickled onions stay fresh and safe to eat for a longer period.

Step-by-Step Instructions

The process of making pickled red onions is straightforward and involves a few simple steps. First, pour the cider vinegar into a saucepan and add the golden caster sugar, sea salt flakes, black peppercorns, coriander seeds, star anise, and bay leaf. Bring this mixture to a gentle simmer. After one minute, ensure that the sugar and salt have completely dissolved before removing the pan from the heat.

Next, boil a kettle and pour the hot water over the onion rings placed in a sieve or colander to blanch them. This step helps to soften the onions slightly and makes them more receptive to the pickling brine. Once the onions are cool enough to handle, pack them tightly into a sterilized 500g jar. Pour the warm vinegar mixture over the onions, making sure they are fully submerged. Seal the jar and allow it to cool to room temperature before refrigerating. Let the onions pickle for at least two hours before using to ensure they develop their full flavor.

Recipe Tips & Frequently Asked Questions

Best types of vinegar to use: While cider vinegar is recommended for its mild flavor and slight sweetness, white vinegar or red wine vinegar can also be used for a sharper taste.
Tips for slicing onions uniformly: Use a mandoline slicer to achieve evenly sliced onion rings, ensuring a consistent texture and flavor throughout.
How to properly sterilize jars: Sterilize jars by washing them in hot soapy water, then placing them in a preheated oven at 140°C for 15 minutes.

What to Serve with Pickled Red Onions

Pickled red onions are incredibly versatile and can enhance a variety of dishes. They make a fantastic topping for tacos, adding a tangy crunch that complements the rich flavors of meat and cheese. In salads and grain bowls, they provide a bright, acidic contrast to leafy greens and hearty grains. Pair them with cheeses and charcuterie boards to add a refreshing, zesty element that cuts through the richness of cured meats and creamy cheeses.

Storage and Shelf Life

To store your pickled red onions, ensure they are kept in a sterilized jar. Unopened, the pickled onions can be stored in a cool, dark place for up to six months. Once opened, they should be kept in the refrigerator and consumed within two weeks to maintain their freshness and flavor.

Frequently Asked Questions

Can I use different types of onions? Yes, while red onions are preferred for their color and sweetness, you can use white or yellow onions, though the flavor and appearance will differ.
What if I don’t have all the spices listed? If you’re missing some spices, you can still make pickled onions. The basic combination of vinegar, sugar, and salt is sufficient, but the spices add depth and complexity to the flavor.
How can I tell if the pickled onions have gone bad? If the onions develop an off smell, change in color, or show signs of mold, discard them immediately. Properly stored pickled onions should maintain their vibrant color and tangy aroma.

Pickled red onions are a simple yet transformative condiment that can elevate a wide range of dishes. Their ease of preparation and the minimal ingredients required make them a staple in any kitchen. Experiment with different spices and variations to find your perfect pickled onion recipe, and enjoy the burst of flavor they bring to your meals.

Ingredients

3 small red onions, sliced into rings
300ml cider vinegar
3 tbsp golden caster sugar
1 tbsp sea salt flakes
6 black peppercorns
6 coriander seeds
1 star anise
1 bay leaf

Instructions

STEP 1
Pour the cider vinegar into a saucepan, then add the golden caster sugar, sea salt flakes, black peppercorns, coriander seeds, star anise, and bay leaf. Bring this mixture to a gentle simmer. After one minute, check to ensure the sugar and salt have fully dissolved. Take the pan off the heat.

STEP 2
Boil a kettle and pour the hot water over the onion rings placed in a sieve or colander, ensuring they are well-drained. Once the onions are cool enough to handle, pack them tightly into a sterilized 500g jar. Pour the warm vinegar mixture over the onions, making sure they are fully submerged, and then seal the jar. Allow it to cool to room temperature before refrigerating. Let the onions pickle for at least two hours before using. Unopened, they can be stored for up to six months, but once opened, they should be consumed within two weeks if kept in the fridge.