Cheap, easy to make and an absolutely smashing addition to burgers, kebabs and even a cheese and onion sarnie! These quick pickled red onions are one of those little extras that can completely change a meal. They bring a lovely sharpness and sweetness that cuts through rich, fatty or cheesy foods and adds a bit of much-needed crunch.
I particularly like adding them to a cheese savoury sandwich when I’m on nightshift, but they’re brilliant with burgers, wraps, grilled meats and, as we’re about to demonstrate, a proper homemade kebab.
The beauty of these is that they take very little effort. There’s no complicated pickling process or cupboard full of specialist ingredients — just a handful of everyday stuff and a little bit of patience. Once they’re made, they keep really well in a sterilised jar, so there’s absolutely no reason not to make a bigger batch.
And they actually get better with time. The onions soften slightly, that gorgeous pink colour develops and the sharpness mellows into something properly addictive.
Keep a jar in the fridge and you’ll find yourself putting them on bloody everything. Especially good as part of our whole kebab recipe:
Why make quick pickled red onions?
Quick pickled red onions are one of those ridiculously simple little extras that can make a good meal even better. They add a sharp, slightly sweet crunch to anything from burgers and kebabs to tacos, sandwiches and salads. They’re cheap to make, need very little effort and, once you’ve got a jar in the fridge, you’ll wonder how you ever lived without them.
How To Make Quick Pickled Red Onions
The great thing about this quick pickled red onions recipe is that you can have a jar ready in minutes. There’s no need for fancy equipment or a cupboard full of unusual ingredients. A red onion, some apple cider vinegar and a few simple additions are all you need. The vinegar gives the onions their lovely sharpness, while a little sweetness balances everything out.
Quick Pickled Red Onions
Ingredients
Method
- Slice the red onions thinly.
- Add the vinegar, water, sugar, salt and black pepper to a small saucepan.
- Heat the liquids until just warm and the sugar and salt have dissolved.
- Add the red onions to a medium sized bowl and pour over the liquid.
- Leave to sit for 30 minutes before using.
- Can be stored in a sterilised jar in the fridge for 6 months.
Nutrition
Nutrition information is provided as a guide only and may vary depending on ingredients, brands and portion sizes.