A super simple quick pickled recipe that makes a wonderful addition to meat and fish dishes or for topping over salads. If you have a mandoline you can create very thin slices but you can simply use a sharp knife if you prefer. Any onions can be used in this recipe – you could also pickle shallots.

Pickled Red Onions


Preparation time: 15 minutes

Cooking time: 3 minutes


What’s Good About It?

Pickling vegetables is a great way to preserve them and add extra flavour to dishes. They can keep, sealed, in the fridge for up to 2 weeks.


  1. Thinly slice the onions – ideally using a mandoline.
  2. Place the apple cider vinegar with the remaining ingredients in a small pan and heat gently to dissolve the salt and sugar.
  3. Cool.
  4. Put the onion slices in a sterilised kilner jar.
  5. Pour over the liquid. Stir then seal.
  6. Allow to marinate for 30 minutes or longer before using.
  7. Store in the fridge for up to 2 weeks.

Did You Know?

I used apple cider vinegar for this recipe but rice vinegar or red wine vinegar could also be used. You could also add extra spices or herbs to the brine too.



1 red onion

225ml apple cider vinegar

1tsp sea salt

1tbsp sugar

1tsp pickling spices or black peppercorns

1 garlic clove or slices of fresh ginger root