These quick pickled red onions are the easiest way to add tangy crunch and colour to everything from tacos to salads. A hot brine of apple cider vinegar, warm spices and honey is poured over thinly sliced onions, then finished with Himalayan Pink Salt, Selected by Maldon for clean, bright seasoning. They turn vivid pink in just a few hours and keep well in the fridge — an effortless, make‑ahead topping you’ll use all week.
How to Make Quick Pickled Red Onions?
- Pack sliced onions in a sterilised jar.
- Simmer vinegar, honey, spices and Himalayan Pink Salt, Selected by Maldon; pour over onions.
- Seal, cool and refrigerate until bright pink (2–12 hours).
- Keep refrigerated; use within 2 weeks.
How to Make Quick Pickled Red Onions (Detailed Version)
Step 1 – Prep the Jar & Onions
- Thinly slice red onions (a mandolin helps).
- Pack into a large, sterilised heatproof jar. To sterilise quickly, wash, then heat the jar in a 160°C (320°F) oven for 10 minutes; air-dry lids.
Step 2 – Make the Hot Brine
- Add vinegar, honey (or sugar), coriander seeds, peppercorns, bay leaves and Himalayan Pink Salt, Selected by Sea Salt to a small pan.
- Bring to a gentle simmer, stirring to dissolve, then remove from heat.
Step 3 – Pour & Seal
- Immediately pour hot brine over onions to fully submerge.
- Seal, cool to room temperature, then refrigerate.
Step 4 – Chill & Serve
- Leave to pickle a few hours until bright pink (flavour deepens overnight).
- Serve cold; keep onions submerged in brine.
Tips & FAQs
Tips
- Slice evenly (1–2 mm) for fast, even pickling.
- Pack tightly and submerge fully; top up with a splash more vinegar if needed.
- For softer bite, blanch slices in boiling water for 10 seconds; drain before jarring.
- Use caster sugar or maple syrup to make the recipe vegan.
FAQs:
- How long do pickled red onions last?
- Up to 2 weeks refrigerated in a clean, sealed jar. Always use clean utensils and keep onions submerged.
- Can I use different vinegar?
- Yes. White wine or red wine vinegar work; avoid malt vinegar for this style (overly strong).
- Do I need to sterilise the jar?
- Recommended for best quality. This is a refrigerator pickle (not canned); always store in the fridge.
- Can I reduce the sweetness?
- Yes. Adjust honey/sugar to taste; salt and acid provide the primary preservation.
- When are they ready to eat?
- After 1–2 hours for a quick pickle; best flavour and colour after 12–24 hours.
- Can I add other flavours?
- Try chilli flakes, fennel seeds, citrus peel, or garlic. Keep the basic acid‑salt ratio.
Serving Suggestions
- Tacos, burritos and quesadillas
- Burgers, hot dogs and pulled pork sandwiches
- Grain bowls, salads and slaws
- Avocado toast, fried eggs or shakshuka
- Cheese and charcuterie boards (drain lightly, sprinkle Maldon flakes)
Storage & Safety
- Refrigerate immediately after cooling; keep onions submerged.
- Use within 14 days. Discard if cloudy, fizzy, mouldy or off‑smelling.
- Always use clean utensils to avoid contamination.
- Do not shelf‑store; this is not a canned product.
