Side
Large-Batch Pickled Red Onions
45 minServes 12Nutri-Score A€
A
45 min
45 minLarge-Batch Pickled Red Onions
what you need
Ingredients
red onions (thinly sliced)Produce3 pieces
apple cider vinegar (white vinegar works too)Pantry360 ml
waterOther360 ml
saltSpices12 g
honey (or sugar, optional)Pantry30 g
garlic (cloves, optional)Produce2 pieces
per serving
Nutrition
16kcal
- Carbs
- 4 g
- Proteins
- 0 g
- Fat
- 0 g
what you’ll use
Tools
Saucepan
Mixing bowl
Whisk
step by step
Method
- Step 1
Pack the onions
- Thinly slice the red onions.
- Pack the sliced onion into a clean glass jar, adding the garlic cloves if using.
- Step 2
Warm the brine
- Stir the vinegar, water, salt and honey in a saucepan until dissolved.
- Warm gently over low heat — do not let it boil.
- Step 3
Pour over the onions
- Pour the warm brine over the onions so they are fully submerged.
- Let cool on the counter.
- Step 4
Pickle
- Let sit for a quick pickle, or refrigerate overnight for maximum flavor.
- For the best texture, wait about 3 days before eating.
- Step 5
Store and serve
- Keep in the refrigerator for 2–3 weeks.
- Serve on avocado toast, salads, hard-boiled eggs or sandwiches.