There are many ways to make pickled red onions. The method I present here is the easiest and fastest. It's my lazy, quick pickled red onions recipe! No cooking, waiting for the vinegar to cool, or the pickling process to complete before using. The best part is that it uses only two ingredients. What's my secret? It's malt vinegar. Malt vinegar gives these onions a tangy/lemony/nutty/caramel flavour. Using malt vinegar means you don't need to add salt or sugar.
If you like pickled foods, then give my pickled green walnuts or pickled green wild plums a go!
- Red onion
- Malt vinegar
See the recipe card for quantities.
Instructions For Making Pickled Red Onions
Thinly and evenly slice the red onions. Place inside a sterilised jar.
Pour over the malt vinegar. Leave for two hours.
The picked red onion tastes even better after a day
Here is a video guide to making this pickled red onions recipe.
There are so many ways to make pickled onions; this one tastes best with malt vinegar. If, however, you cant find it where you are, you can replace it with cider vinegar. You may need to add a bit of sugar to balance the acidity.
The pickled onions keep for about two weeks. After this, they lose their crunch and colour.
Sterilising the jars, you use to store the pickled onion properly is essential. To do this, firstly wash the jar with hot soapy water. Then place in an oven at 100ºC for thirty minutes. A properly sterilised jar will help prevent the formation of mould.
Make sure that the thickness of your onions slices is even; this will ensure that the pickling process is even too.
Pickled Red Onions Recipe
- 50 gms Red Onion Sliced
- 25 gms Malt vinegar
- Slice the red onions evenly. Place them inside a sterilised jar and pour over the malt vinegar.
- In two hours, your pickled onions are ready. They get better after a day.
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