Pickled Onions

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5 from 1 vote

Prep Time: 10

Cook Time: 5

Cooling: 3

Total Time: 3 15

Calories: 44.1kcal

Servings: People

Metric - Imperial

Ingredients

2 Red Onions Sliced
2 Garlic Cloves Crushed
250 ml White Vinegar
250 ml Water
6 g Salt
45 g White Sugar
2 g Cumin Seeds Optional
2 g Coriander Seeds Optional
0.5 g Caraway Seeds Optional
1 g Black Peppercorns Optional
1 Star Anise Optional

Method

Thinly slice the onions and add them, along with all of the remaining ingredients, to a saucepan.
Place over high heat, mix well, and make sure the onions are covered in the brine.
Bring the mixture to a boil, reduce the heat to low, and cook for 1 minute. Remove from the heat.
Transfer the mix to a clean, sterile jar. Seal with the lid and store in the fridge.

Private Notes

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Chef's Tips

Slicing the onion as thin and even as possible matters more here than in most recipes — thin slices pickle through evenly in the brief brine time, while thicker pieces can end up under-pickled in the centre.

Briefly boiling the onions directly in the brine, as written, gives a softer pickle rather than an ultra-crunchy one — if you prefer more bite, pour the hot brine over raw sliced onion in the jar instead of boiling them together.

Let the jar cool to room temperature before sealing and refrigerating — sealing while still hot can trap steam and affect how well they keep.

Storage & Reheating

These are ready to eat once cooled, though the flavour deepens if you leave them a few hours or overnight. Stored in a sealed, sterile jar in the fridge, they'll keep for several weeks.

Serving 90gCalories 44.1kcalCarbohydrates 9.2gProtein 0.6gFat 0.3gSaturated Fat 0.2gPolyunsaturated Fat 0.05gMonounsaturated Fat 0.16gSodium 294.1mgPotassium 66.1mgFiber 0.7gSugar 6.8gVitamin A 1.2IUVitamin C 2.37mgCalcium 21.3mgIron 0.6mg