Pickled Red Onions
Added 2025-08-04 09:13:24 +0000 UTC2-3 large red onions, cut into chunky wedges
2-3 fresh red chillies, thinly sliced
3-4 garlic cloves, peeled and crushed
2 bay leaves
350ml apple cider vinegar
350ml water
50g caster sugar
20g sea salt
1 tsp mustard seeds
½ tsp black peppercorns
½ tsp pink peppercorns
½ tsp coriander seeds
1 tsp fennel seed
½ tsp caraway seeds
1 star anise
Method:
Prep the Onions
Peel and cut the red onions into thick wedges. You want structure and crunch, so don’t slice them too thin. Add the onion wedges to a clean, sterilised jar along with the sliced chillies, crushed garlic and bay leaves. Pack everything in tight.
Make the Pickling Liquor
In a saucepan combine the apple cider vinegar, water, sugar, salt, mustard seeds, peppercorns, coriander, fennel & caraway seeds. Stir everything together and bring to a rolling boil.
Pickle the Onions
Once the liquor is boiling, immediately pour it over the onions in the jar, making sure everything is fully submerged. Tap the jar gently to release any trapped air bubbles. Seal with a lid and let cool to room temperature.
Store and Serve
Transfer to the fridge and leave to pickle for at least 24 hours before cracking them open. They’ll only get better over the next couple of days.
Sharp, sweet and just the right amount of heat, these pickled red onions are your new secret weapon. Throw them on sandwiches, salads, tacos, or just straight out the jar. Enjoy dudes! 🤘
