Description
A simple recipe for quick pickled red onions using a hot brine method.
Ingredients
Scale
- 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