Red onion pickle
Quick pickled onions brined in salt, then preserved in a warm sweet vinegar with bay leaves and pepper - perfect for adding sharp, tangy flavour to meals.
Updated : 02 March, 2026
Easy
More than 1 hour.
Ingredients
500 grams
Red onion
2 teaspoon
Sea salt
200 milliliters
Apple cider vinegar
50 grams
Sugar
1 teaspoon
Ground black pepper
4
Laurel leaf
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Peel the onions, slice them in half from top to bottom, and then cut them into thin half-moon slices. Place the sliced onions into a colander set over a bowl and sprinkle generously with salt. Using your hands, gently toss and turn the onions so all surfaces are lightly coated. Leave them to brine for about 1 hour.
Step 2
While the onions are brining, combine the vinegar, 50ml/2fl oz water, and sugar in a saucepan. Bring the mixture to a gentle simmer, stirring until the sugar has completely dissolved. Let it simmer for a couple of minutes, then remove from the heat and set aside.
Step 3
After the onions have finished brining, pack them tightly into sterilised jars, sprinkling in a little pepper as you layer them. Pour the warm vinegar mixture over the onions, ensuring they are fully covered. Tuck a couple of bay leaves down the sides of the jars.
Step 4
Seal the jars securely. Store in the refrigerator and use within 4 weeks for best flavour and freshness.
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