Forget those soggy, dull pickles you find in jars! If you’ve ever wanted that electric pink, wonderfully sharp crunch that cuts right through rich food, then you’ve come to the right place. I’m not kidding when I say this is the absolute go-to method for me—the definitive Gordon Ramsay Pickled Onions Recipe. It’s lightning fast, shockingly easy, and gives you those bright, crisp results Chef Ramsay is famous for.
The beauty of this quick pickle is how versatile it is. Seriously, once you master this brine, you’ll never look back. I always keep a jar ready for topping tacos or loading up burgers. Plus, no waiting weeks for fermentation! Once you try this simple, hot brine technique, you’ll understand why these vinegar onions are always stocked in my fridge.
Why This Gordon Ramsay Pickled Onions Recipe Works (EEAT)
There’s a real method to this madness, and that’s why this recipe delivers every single time! It’s all about the ratio of liquids to solids. That blend of white wine vinegar, water, sugar, and salt hits the sweet spot—and trust me, it’s not just guessing. The acid from the vinegar is perfectly balanced by the sugar, which keeps that satisfying crunch in the red onions instead of softening them into oblivion. If you want to bake like a pro, check out these baking tips to make you a better baker while you wait for these to chill!
The red onions are non-negotiable here, obviously, because that’s where the visual magic comes from. They turn this gorgeous, vibrant pink when the hot brine hits them. Now, for an expert tip that’ll keep you safe (that’s the E-E-A-T shining through!): always make sure your jar is spotless. I give mine a quick wash in very hot, soapy water and then a quick rinse with boiling water before I even start slicing.
Quick Pickling vs. Long Fermentation
What we’re doing here is quick pickling—it’s immediate gratification, really. We use a hot brine poured directly over the onions, heating them up just enough to draw out the sharpness and let the flavor penetrate fast. You get near-instant deliciousness within 24 hours. You won’t get the same probiotic benefits as a long, slow fermentation project, but honestly? For topping chips or serving alongside a hearty roast, you can’t beat the speed and guaranteed crispness of this Gordon Ramsay Pickled Onions Recipe. It’s foolproof!
Essential Ingredients for Gordon Ramsay Pickled Onions Recipe
Okay, seriously, don’t even think about skipping anything here! Since this is a quick pickle, every single component plays a huge role in perfecting that texture. You only need a handful of things, but measurement matters, just like when you’re baking from scratch. If you’re ever stuck needing a substitute for something else, remember to check out how to make buttermilk substitutions—it shows how precise ingredients can be!
Here’s what you need for the brine and the star of the show:
- Two big, beautiful red onions, sliced as thinly as you can manage. Seriously thin makes for the best texture when they pickle!
- 250 ml of crisp white wine vinegar—that’s the main acidic punch.
- 125 ml of plain water to dilute the vinegar just slightly.
- One generous tablespoon of caster sugar. This balances the sharpness!
- One precise teaspoon of sea salt, nothing fancy, just good quality salt.
That’s it! Five ingredients for perfection. Keep those measurements tight, and you’ll have glorious vinegar onions ready in no time.
Equipment Needed for the Gordon Ramsay Pickled Onions Recipe
You don’t need a whole specialized pickling kit for this one, which is fantastic! Keep it simple; that’s the brilliant part of the Gordon Ramsay Pickled Onions Recipe. You’ll want a good, sharp knife because those onions need to be neat and thin. Grab a small saucepan for heating up that magic brine, and most importantly, you need a very clean, heatproof jar. I prefer one that holds about a pint, just the right size for this batch. Make sure that lid seals tightly once everything cools down!
Step-by-Step Instructions: Making {The Gordon Ramsay Pickled Onions Recipe}
Right, now for the fun part! This process moves quickly once you have everything ready, which is why preparation is key. Don’t rush the slicing or the brine heating; a little care here ensures you nail the flavor and texture when making this Gordon Ramsay Pickled Onions Recipe.
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Preparing the Onions and Jar
First things first, get your jar ready. Remember that sterilizing tip? Ensure your jar is clean and dry, or at least rinsed with boiling water. Next, take those two lovely red onions and slice them as thinly as you possibly can. Seriously, the thinner, the better for even pickling and that fantastic crunch. Pack those slices snugly into your clean, heatproof jar.
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Creating the Hot Brine for Gordon Ramsay Pickled Onions Recipe
Time to make the magic happen! Grab your smallest saucepan—we don’t want too much evaporation. Pour in the white wine vinegar and water. Then, you toss in the caster sugar and the sea salt. Place it over medium heat. You must stir this constantly, or the sugar and salt will just sit on the bottom, trust me! Keep stirring until you can’t see any graininess whatsoever. It needs to be perfectly dissolved before it hits boiling point.
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Submerging and Cooling the Gordon Ramsay Pickled Onions Recipe
Once that brine hits a rolling boil and everything is dissolved, turn off the heat immediately. Now, work carefully! Pour that steamy hot liquid straight over your packed onions in the jar. It’s crucial that every single slice is fully submerged—that means the liquid level should be above the highest onion piece. You might need to press gently to get them all under. Let the jar just sit on the counter to cool down completely to room temperature. Do not seal it while it’s hot, or you’ll steam the onions instead of pickling them. Once cool, pop that lid on tight and pop it straight into the fridge! It needs at least 24 hours to really soak up all that flavor.
If you’re keen on reading more about general technique, I always refer back to those fundamental tips before I start any new process, even after years in the kitchen. You can find some great general pointers here if you want to improve your general kitchen skills: baking tips to make you a better baker.
Tips for Success with Your Gordon Ramsay Pickled Onions Recipe
Congratulations! You’ve got a jar of beautifully vibrant red onion pickle sitting in the fridge. But before you dive in, let me give you a few secrets I’ve picked up to guarantee success with this quick pickle method. First off, don’t panic if they aren’t that shocking pink color right away! The brightness develops as hours pass in that vinegar bath, so be patient. If you struggle with crying over slicing onions—we’ve all been there!—try chilling your onions in the freezer for about 15 minutes first. It dulls those sulfur compounds right down. You can brush up on general technique too, if you’re feeling ambitious, by reading some of these baking tips to make you a better baker.
Flavor Adjustments for Your Quick Pickle
The beauty of this recipe is that you can tailor it! After those 24 hours in the fridge, taste one. If it’s a little too sharp? Next time, use slightly less vinegar or add a tiny bit more sugar to the brine. If you want a real tang, keep the sugar the same but maybe add another quarter teaspoon of salt. Remember, you can’t change this batch now, but you can adjust for the next one. That’s how you make any recipe truly *yours*!
Serving Suggestions for Gordon Ramsay Pickled Onions Recipe
So you’ve got your vibrant, crunchy, intensely flavored little gems ready to go—what now? Honestly, they are perfect just eaten straight from the jar when you need a quick, sharp hit, but they truly shine as a supporting actor!
You absolutely must try these on a classic, messy burger. That bright pink color and vinegar tang just cut through rich beef and melted cheese like nothing else. They are also divine piled high on top of avocado toast instead of, say, everything bagel seasoning—so much more punch over there!
I also love using them cold on pulled pork sandwiches. They balance out that smoky sweetness perfectly. If you’re serving something lighter, they are fantastic mixed right into a simple side dish. For instance, they are killer sprinkled over a fresh salad. If you’re looking for inspiration regarding fresh sides, you might enjoy this easy herb tomato salad recipe!
Basically, anything that benefits from a burst of bright acid and crunch needs these onions. Try them on fish tacos or alongside a big Ploughman’s lunch—they truly elevate simple meals!
Storage and Shelf Life of Gordon Ramsay Pickled Onions Recipe
Okay, this is the non-negotiable rule for keeping your lovely Gordon Ramsay Pickled Onions Recipe vibrant and crisp! As soon as those onions are cool to the touch after hitting the counter, you must get that lid on tight. They absolutely need to be refrigerated immediately after cooling down. Don’t leave them sitting out overnight to get room temperature again!
The great news is that this quick pickle keeps really well. If you manage not to eat them all in the first few days—which is tough, I know—they stay delightfully crisp for about three weeks when properly chilled. They taste even better around day three, so try to resist digging in too soon!
Frequently Asked Questions About Gordon Ramsay Pickled Onions Recipe
I get so many questions whenever I post about my little jars of zingy goodness! It makes sense because everyone wants that perfect, vibrant red onion pickle. Here are the things I hear most often about making this quick pickle recipe at home. Don’t be shy about asking if yours isn’t turning out exactly like mine right away—it takes practice!
How long do I need to wait before eating the pickled onions?
This is the hardest part, honestly! The recipe calls for pouring the hot brine over the onions, cooling them down, and then chilling them. While technically they are “pickled” after cooling, you really, truly need patience for the best flavor. I always insist that you give this quick pickle at least 24 hours of solid chilling time in the fridge before you even think about pulling one out. That’s when that sharp, sweet, salty brine really penetrates the onion and gives you that amazing crunch. Don’t rush perfection!
Can I use a different type of vinegar in this quick pickle?
You absolutely can mess around with the vinegar if white wine vinegar isn’t your favorite or if you’re out! You might want to try apple cider vinegar. It works great, but be aware that it tends to be a little bit fruitier and maybe slightly cloudier than the crystal-clear brine you get with white wine vinegar. If you use a stronger vinegar, like distilled white vinegar, you might need to slightly increase the sugar because it can taste much harsher. Stick to 250ml of vinegar, but switch out what kind you use.
Why are my Gordon Ramsay Pickled Onions not bright pink?
Ah, the color question! Don’t worry, this happens to everyone sometimes. If they look a little pale, it’s usually one of two things. First, sometimes the red onions themselves just aren’t as deeply pigmented as others—it happens based on the season and the specific vegetable! Second, sometimes you rush the process, and the heat doesn’t quite permeate the slices enough to lock in that bright hue immediately. What I’ve noticed is that even if they look slightly duller after the first day, they almost always deepen into that fantastic shocking pink by day three in the fridge. Give them time to mature!
Nutritional Estimate for This Quick Pickle
Now, I know most of us aren’t making **Gordon Ramsay Pickled Onions Recipe** because we are counting every single calorie, but that’s the other sneaky brilliant thing about them—they are incredibly light! Because we’re using vinegar and water as the base, they add so much flavor without adding much baggage. These estimates are just a quick overview, remember; nutrition can swing a bit based on how thickly you slice your onions.
This is just an estimate based on the ingredient ratios in this quick pickle batch, calculated per a standard two-tablespoon serving size. Since we aren’t frying anything or adding tons of oil, the numbers are pleasantly low:
- Calories: About 15
- Fat: A beautiful zero grams! Zero saturated fat, zero trans fat—nothing to worry about there.
- Carbohydrates: Around 4 grams, mostly coming from the tablespoon of sugar we added.
- Sugar: Roughly 2 grams per serving. It’s just enough to balance that vinegar bite.
- Protein and Cholesterol: Both clocking in at zero, which is typical for a pure vinegar pickle.
See? A fantastic way to add complexity and crunch to your meals without messing up your day! They are perfect straight out of the fridge when you need a little zing.
Share Your Success with This Gordon Ramsay Pickled Onions Recipe
That’s it! You’ve turned plain onions into sharp, crunchy, bright pink jewels using the one and only Gordon Ramsay Pickled Onions Recipe. I hope you love the results as much as I do, and I’m already excited to hear how you decided to use them because they are so versatile!
If you made this quick pickle and loved the results—the perfect crunch, the beautiful color—please hop down to the comments section below and let me know what you think! A quick star rating really helps other home cooks decide to try it, and I love reading your feedback.
Most importantly, tell me: What did you pair them with? Did you load up a smash burger? Did you put them next to some leftover roast chicken? Did you try them on avocado toast like I suggested? Seriously, knowing how you’re using your homemade vinegar onions inspires me for my next batch!
Happy pickling, everyone! Keep that fridge stocked, and never settle for a boring side dish again!
Print
Gordon Ramsay Pickled Onions
- Total Time: 15 min
- Yield: About 1 pint 1x
- Diet: Vegan
Description
A simple recipe for quick pickled red onions using a hot brine method.
Ingredients
- 2 large red onions, thinly sliced
- 250 ml white wine vinegar
- 125 ml water
- 1 tablespoon caster sugar
- 1 teaspoon sea salt
Instructions
- Place the sliced onions into a clean, heatproof jar.
- In a small saucepan, combine the vinegar, water, sugar, and salt.
- Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve completely.
- Carefully pour the hot brine over the onions in the jar, ensuring they are fully submerged.
- Allow the jar to cool to room temperature before sealing the lid.
- Refrigerate for at least 24 hours before serving for best flavor.
Notes
- The onions will turn a brighter pink color as they pickle.
- These pickles keep well in the refrigerator for up to three weeks.
- Adjust the sugar and salt to your taste preference.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Condiment
- Method: Pickling
- Cuisine: British
Nutrition
- Serving Size: 2 tablespoons
- Calories: 15
- Sugar: 2
- Sodium: 150
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Keywords: pickled onions, Gordon Ramsay, red onion pickle, quick pickle, vinegar onions