My quick pickled red onion recipe is perfect for when you need a little somethin’ somethin’ to jazz up a dish. With only 5 minutes and 5 basic ingredients, you can whip up these pretty onions to garnish anything your heart desires.
A jar of these pickled onions will keep in the fridge for up to 1 month. They’re the perfect topping for my samosa wraps, make any avocado toast #instagramworthy and add a zing to a simple salad. I am never without a jar in the fridge, they just make everything that little bit tastier.
If you make my quick pickled red onion recipe, please let me know by tagging me in a picture on IG at @georgieeatsuk, using the #georgieeats, or leaving me a comment down below. Keep smiling!
QUICK PICKLED RED ONIONS
This simple pickled red onion recipe is easy and can be made in a flash. Keep a jar in the fridge to jazz up any dish at a moments notice! Vegan, GF & healthy.
- 1 large red onion thinly sliced
- 125 ml white wine vinegar
- 250 ml water
- 2 tbsp honey/maple syrup
- 2 tsp sea salt
- 3 tsp whole peppercorns
Add all the ingredients into a saucepan and bring to a simmer over a medium heat. Simmer for 2-3 minutes, stirring frequently, before removing from the heat.
Allow the contents of the saucepan to cool completely before transferring the onion slices into a glass jar and covering with the pickling liquid. Store in the fridge for up to 1 months.
A few ingredient notes:
- Although white wine vinegar works best in this recipe, it can be substituted for apple cider vinegar. Do not use a malt vinegar – the flavour is too strong.
- If you can find it, try to use raw honey as it is less processed. If using maple syrup make sure it is 100% maple syrup and not maple ‘flavoured’ syrup. You could also use agave nectar if you prefer.