Pickled Red Onion


Pickled Red Onion

Course Side Dish
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes


  • 100 ml water
  • 100 ml white vinegar
  • 20 g sugar, (a little over 1.5 tbsp)
  • 2 g salt, (1/3 tsp)
  • 1 large red onion, thinly sliced pole-to-pole


  • Stir together water, vinegar, sugar, salt and any additional spices you like (see notes).
  • Bring to boil in a small saucepan while you thinly slice the red onion.
  • Once boiling, add all of the onion, stir to ensure it's fully coated, and turn off the heat.
  • Allow to cool until warm, and transfer to a jar. Seal tightly, and put in the fridge once room temperature.


  • Add spices to enhance the pickle. We like whole coriander seeds, whole peppercorns, chili flakes, and fennel.
  • This quick pickle will keep well in the fridge, in a sealed container, for many weeks, if it lasts that long. As it cools, the red colour will fully stain the onions a bright pink.
  • This is a sweet pickle. You can swap the amounts of salt and sugar for a salt pickle for other vegetables, like cauliflower, cucumber, green beans, and more.