Recipes
Pickled red onions
These are one of our most-used “little extras” in a busy kitchen because they’re quick to make, easy to scale, and they lift whatever you’re serving. Salads, burgers, wraps…if you can make a good pickle, it elevates the whole plate.
Makes
Approx. 1-1.2 litres pickled onions. Yield depends on how tightly you pack the jar.
Prep time
10 minutes (plus optional 30 minutes salting)
Ready in
About 3 hours if you’re in a hurry, but best overnight. Give it a week and it goes to another level.
Ingredients
Onions
-
500g red onions, thinly sliced (slice thicker if you prefer more crunch)
Optional (for a slightly better pickle):
-
10g table salt (for pre-salting)
Pickling liquid
-
500g caster sugar
-
500ml white wine vinegar (or Chardonnay vinegar)
-
250ml water (optional, to tone down the sharpness)
Flavour options (choose what you like)
-
2 star anise
-
Or try: cinnamon, cardamom, chilli (or any mix you fancy)
Method
(Optional) Salt the onions
If you’ve got time, toss the sliced onions with 10g salt and leave for 30 minutes, then give them a quick rinse and drain well. This step is optional.
Pack the jar
Put the sliced onions into a clean jar (or any container). Thin slices are perfect for salads; thicker slices give more bite.
Make the pickling liquid
Add the sugar and vinegar to a pan (and water if using).
Add your chosen aromats (star anise, cinnamon, chilli etc).
Warm gently, stirring until the sugar has dissolved (no need to aggressively boil – you just want everything dissolved).Pour, seal, chill
Pour the warm pickling liquid over the onions, seal the jar, and refrigerate. It’s usable in 3 hours if you’re in a rush, but it’s best overnight.
How to use
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Salads (thinly sliced is the one)
-
Burgers (classic)
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Wraps, bowls, tacos – anything that needs a sharp, punchy lift
Storage
BM’s guidance for quick pickles is up to 4 weeks in the fridge, and the brine itself will keep around a month if stored cleanly.
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