I don’t know about you, but I think pickled onions improve almost EVERY dish. Okay, not all, but the vast majority. I always have a jar in the fridge ready for garnishing my meals (they last very well for 2-3 weeks); and they’re so easy to make!
Ingredients Needed For These Pickled Onions
- Onions: The main ingredient. Red onions are commonly used for pickling as they have a slightly stronger flavor and vibrant color that holds up well during pickling.
- Vinegar/apple cider vinegar: Provides the acidic environment necessary for pickling. The acetic acid in the vinegar helps preserve the onions and gives them their characteristic pickled flavor.
- Cane sugar: Added to balance out the tartness of the vinegar and provide a touch of sweetness.
- Water: Dilutes the vinegar solution to the desired acidity level.
- Salt: Enhances flavor and acts as a preservative. It also helps draw moisture out of the onions, allowing them to better absorb the pickling liquid.
- Peppercorns (optional): Whole peppercorns add a subtle peppery flavor and aroma to the pickled onions.
- Fennel seeds (optional): Contribute a licorice-like, slightly sweet flavor that complements the onions.
- Garlic (optional): Imparts an aromatic garlic flavor to the pickles.
- Bay leaves (optional): Provide an earthy, slightly minty background flavor.
Pickled Red Onions
Ingredients
- 2 large red onions or 3 small
- 450 ml white vinegar or you can use a mixture of white and apple cider vinegar
- 100 grams cane sugar
- 200 ml water
- 2.5 tsp salt
Flavourings:
- 1-2 tsp peppercorns optional – for flavouring
- 1-2 tsp fennel seeds optional – for flavouring
- 3 garlic cloves (peeled) optional – for flavouring
- 2 bay leaves optional – for flavouring
Instructions
- Halve your onions, from root to stem, then slice them very thinly.
- Stuff in your jar along with the flavourings (if using).
- Add the water, vinegar, sugar and salt to a medium pan and heat over a medium heat for around a minute, or until the sugar and salt has dissolved – feel free to taste at this point and add any extra sugar or salt to your preference.
- Pour this over the onions. Cover and leave to pickle for a minimum of an hour. Enjoy! Store in the fridge for upto 2 weeks.
