It’s hard to think of a dish that isn’t improved by a scattering of these pretty bright pink pickled onions.
I love how they bring colour, crunch and a big burst of sharp flavour.
If you think you’re not the type of person who pickles, these are the best place to start. It doesn’t get much easier than chopping an onion and soaking it in vinegar and salt. Trust me they are well worth the literal 5 minutes of your time.
And as an added bonus, onions are great for feeding your gut microbes – so you’re doing your health a favour at the same time as your taste buds.
Easiest 5-Minute Pickled Onions
Ingredients
- 1 red onion
- 1/2 cup red wine vinegar approx
- 1 pinch salt
Instructions
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Chop onion in half lengthwise. Trim ends and remove papery skin.
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Slice each half into thin 1/2 moons. I like them as thin as I can get them with my knife, but no need to stress about it.
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Place onion slices in a glass jar. Cover with red wine vinegar (you may need more or less depending on the size of your jar and onion.
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Sprinkle with a generous pinch of fine salt.
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Eat straight away but they're better if you can wait 10 minutes or longer.
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Will keep in the fridge for a month or more.
Recipe Video
Ideas to Use Your Pickled Onions
with cheese – I love serving them with hard or soft cheeses.
with steak – like these Japanese Steaks with Ginger Miso Mustard or Minute Steaks with Smashed Olives & Goats Cheese.
with eggs – try them with these Flavour Explosion Scrambled Eggs or to brighten up these Simple Foolproof Poached Eggs or Lebanese Omelette with Almond ‘Hummus’
on salads – like Reliable Cabbage Salad, Best Broccoli Salad, Ever. or Big Bistro Kale Salad.
with chicken – like Lime & Chipotle Chilli Chicken or Lemon & Za’atar Chicken.
with burgers – like Beautiful Broccoli Burgers or Burgers with Mint & Almond Salsa or Spinach Feta Burgers.
with avocado – sprinkle on this Avocado Butter served on toast or these Little Almond Breads.
as a soup topper – like this Zucchini Basil & Feta Soup or Longevity Leek Soup or Roast Cauli Soup with Bacon & Blue Cheese.
Variations & Substitutions Pickled Onions
different onions – feel free to use brown, white or yellow onions – they just won’t be as pretty!
different vinegar – apple cider vinegar or any wine vinegar will work – the colour just won’t be as vibrant.
Low FODMAP – sorry! Can’t help with this one :)
different vegetables – any vegetables can be pickled with this quick method – some will take longer to taste good so be prepared to wait.
Waste Avoidance Strategy
red onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.
red wine vinegar / salt – can be kept in the pantry.
Problem Solving Guide
bland – more salt!
too sharp – that’s part of the appeal. Leaving for a few hours to macerate in the vinegar will mellow the flavour.
Prepare Ahead Pickled Onions
Absolutely! Just prepare as per the recipe. Leftovers will keep in the fridge for months. Don’t freeze.
Have fun in the kitchen!
BIG Love,
Jules x
I made this and we had it for lunch with toasted cheese
It was delicious, thank you
ooh yum Ann
Going to try this one Jules, we love pickled ??
Yay for pickles Geraldine!
I can’t imagine why anyone would cook with any other recipes than yours, Jules.
They are so simple and always delicious. I’ve never had a failure.
I’m not fond of cooking anymore, 55yrs, just do it because I get hungry a couple of times a day but your recipes keep me going. I guess I’ve been using them for 10 years now. Lovely, thank you so much.
oh Donna – you say the nicest things. Thanks for making my day :)
What do you think about putting some mustard seeds, or caraway seeds, or dill, or…in with these red onion pickles?
Absolutely Laurie!
Giving this a try with my salad! Will use apple cider too as you have suggested. Thanks for this!
Enjoy Cara! It’s prettier with red wine vinegar but ACV will still taste great.