Kitchen Basics: Quick Pickled Onions
I like to add a few spices to my pickled onions. However these are completely optional, and I have made great pickles without adding any spices at all.
Store these pickles in a small glass jar in the fridge, and use within three months.
Store these pickles in a small glass jar in the fridge, and use within three months.
Servings: 1 cup
Calories:
Ingredients
- 1 red onion peeled, approximately 200g
- 1 teaspoon fine sea salt
- 1 teaspoon castor sugar
- 80 ml apple cider vinegar 1/3 cup
- 6 black peppercorns optional
- 3 allspice berries optional
- 1 bay leaf optional
Instructions
- Very finely slice the red onion* and place in a small bowl.
- Scatter the salt & sugar over the onion.
- Gently massage the salt & sugar into the onion for 2 - 3 minutes. The onion will start to soften, becoming limp and floppy, and will release some liquid.
- When the onion is soft, squeeze out as much liquid as possible.
- Discard the liquid.
- Stir the spices (if using) into the onion.
- Add the vinegar and mix through, ensuring all the onion is bathed in vinegar. I separate any little piles of onion clinging together to allow the vinegar to penetrate.
- Pack the onion (& spices) into a small glass jar.
- Pour over any remaining vinegar.
- Allow the pickles to stand for 15 minutes if using immediately, although they will be at their best if allowed to steep for at least two days before using.
Notes
*I have used both a sharp knife and a mandolin to cut the onion. I find I can get thinner slices with the knife, and this is my preferred method.