This simple homemade pickled red onion recipe is so easy and delicious! I can easily demolish a jar of pickled red onions in a week. They just get better and better as they continue to pickle and infuse. You can eat these pickled red onions on absolutely anything!! And I mean anything…avocado on toast, salads, stir-fries, tacos, noodles, cheese, and crackers, or in sandwiches. They also make beautiful, delicious garden-to-table gifts for your friends and family.
What You Will Need:
- 3 medium red onions, thinly sliced
- ¼ cup apple cider vinegar
- ¼ cup white vinegar
- 1 ½ tbsp raw sugar*
- 1 ½ tsp salt
- 1 cup water
- ½ tsp chilli flakes (optional, for heat)
The Benefits of Homemade Pickled Red Onions
Making homemade pickled red onions means you control everything from the ingredients to the flavour. No preservatives, no artificial colours, just simple pantry staples and fresh onions. I like mine on the sweeter side, but if you like yours spicy, then add more chilli. Plus, the flavour is far better than store-bought. I find store-bought (I’ve tried a lot of brands!) are weak and dull, and not to mention expensive! Not these! They are packed full of flavour and go a vibrant all natural hot pink colour.
Simple Pickled Red Onions
Quick and easy pickled red onions add flavour to any meal. Add your seasonal garden herbs such as Fennel, Dill or Chilli to boost the flavours.
Ingredients
- 3 Red Onions
- 1/4 cup Apple Cider Vinegar
- 1/4 cup White Vinegar
- 1 1/2 TBSP Raw Sugar*
- 1 1/2 tsp Salt
- 1 cup Water
- 1/2 tsp Chilli flakes (optional)
Instructions
- Finely slice the red onions - using a mandoline is the easiest option.
- Cram as many red Onions into a clean sterilised jar.
- In a saucepan add the vinegar, sugar, and salt and stir until the sugar has dissolved and the mix starts to simmer.
- Add any extra flavours to the jar such as chilli, fennel flowers, fennel fronds, fennel seeds, mustard seeds, or peppercorns ( 1tsp per jar).
- Pour over the liquid and secure the lid.
- Allow cooling for one hour and place in the fridge.
Notes
To sterlise the jars place in a hot dishwasher run or wash and heat in the oven for 10-15 minutes at 110 degrees Celsius.
You can swap and use just one type of vinegar if you prefer.
*Swap to honey (1 1/2 TBSP)
Add herbs or spices for extra flavour
Use within 3 weeks.
Homemade is best!
Homemade pickled red onions taste so much better, and they are so quick to make. I prepare a batch on Sundays, and it usually is gone within the week! Enjoy these Simple Pickled Red Onions on your morning breakfast toast with avocado (my favourite way) and egg, or in burgers, wraps, salads, and more! It’s such a versatile addition to your garden-to-plate meals!
Customise Your Homemade Pickled Red Onions
One of the best things about homemade pickled red onions is how easy they are to adapt. Add herbs like thyme, fennel flowers or dill for a fresh twist, or try slices of jalapeño or ginger for an extra kick. You can even swap in red wine vinegar for a bold colour. Once you start experimenting, you’ll find a version that suits your taste perfectly.
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