A jar in the fridge · Preserves
Quick Pickled Red Onions
Quick pickled red onions, marinated in a hot vinegar brine and ready in an hour — bright pink, sharp and a little sweet, for a poke bowl, a salad or a burger. One jar lives in the fridge and gets used all week.
- Prep
- 10 min, plus 1 hour to marinate
- Cook
- 5 min
- Makes
- one 500 ml jar
- Level
- Easy
Method
- Halve the onions and slice them thin. Pack them into a clean 500 ml jar — it will look like far too much, and it will settle.
- Put the water, vinegar, sugar and salt in a small pan and bring to the boil, stirring until the sugar and the salt have dissolved.
- Pour the hot brine over the onions until they are covered, and close the jar.
- Leave for at least an hour. They are ready when they have turned bright pink right through.
Keep the jar in the fridge — this is a fridge pickle, not a preserve for the cupboard. It keeps about two weeks, and the onions are at their best in the first few days.
Watch it made
The video for this recipe is coming soon.