Quick Pickled Red Onion

Pickles & ferments

If you love pickled onions like us, then you will already know how well they go with just about everything. We used them throughout the menu in the cafe, such a perfect way to elevate salads, burgers, tacos, toasties and cheese platters. Try our vibrant, quick pickled onion recipe, which is so easy to make and ready to eat in as little as 30minutes, but best made 24hrs ahead. Make a batch and store in the fridge to use over a couple of weeks.

2 large red onions

1 cup red wine vinegar

1 + 1/12 cups water

1/2 cup raw sugar

2 tsp salt

mixed dried herbs

1. Prep the onions: Peel the onion, cut into quarters and thinly slice with a knife or a mandolin, then place in a clean, sterilised jar or container and sprinkle with 1tsp salt. Leave to sit for up to 30 minutes to draw out moisture

2. Make the brine: In the meantime, make the brine by combining the vinegar, water, sugar and salt in a small saucepan over a medium heat and simmer, stirring until the sugar is dissolved.

3. Carefully pour the hot brine over the onions, sprinkle with dried herbs and chill flakes and leave to cool with the lid off, once cooled cover and store in the fridge. Ready in as little as 30minutes but best made 24hrs in advance. Refrigerate for up to 2 weeks.

R E C I P E N O T E S

- Swap out the red wine vinegar for another vinegar you have on hand. We like apple cider vinegar or white wine vinegar.

- Adjust the sugar to your liking.

- Use the brine in salad dressings and keep any left over brine to gently heat and use for other quick pickles.