I can think of lots of uses for quick pickled red onions. They are great in a slaw, make for the perfect taco topping, and can be used to elevate an ordinary cheese and tomato toastie. How about adding them finely chopped to a mashed avocado pear with some chopped coriander? Or use with tinned tuna to add some texture.
Head straight on to the Recipe For ♥ Quick Pickled Red Onions ♥
Let’s talk about red onions
Did you know that the skin of the red onion can be used as a dye? You can add the skins to your pickling liquid to make it more colourful if you would like. These onions are sweeter in flavour than white or yellow onions. Most commonly used in Europe for cooking, they can be eaten raw. They offer both colour and bite to salads. But for many people, like me, raw onions are not a thing. If you don’t like the harsh taste of the red onions, you could soak them in cold water to remove some of the pungency, or you could pickle them. Red onions are grown in a variety of regions in Italy, one being Tropea. Cipolla rossa di Tropea grow in Capo Vaticano. More famous than their protected status, Tonino Gelateria makes a gelato from these onions!
Making quick pickled red onions
I can see no reason to make pickled red onions in bulk. They take no time at all, and only last in the fridge for 3 months. So, I recommend that you make the same amount I have made here in my version of this recipe. In Mexico in Mzansi, Aiden used 8 red onions. I feel that one is more than enough for small batch preserving. Keep in mind that the oils on your skin can turn the pickling liquid rancid. So rather use a pickle fork or slotted spoon to remove them from the jar. If the liquid turns rancid you will have to throw them all out! As an alternative, you can make pickled red chillies. Just replace the red onions in this recipe with whole red chillies.
Take a look at this inspiring recipe for ♥ Quick Pickled Red Onions ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Quick Pickled Red Onions
Ingredients
- 250 mls water
- 60 mls apple cider vinegar
- 5 mls fructose
- 1.25 mls fine salt
- 1 red onion, peeled, cut in half and thinly sliced
Method
- Place the water, vinegar, fructose and salt into a small pot
- Bring to the boil over a high temperature
- Add the onions, boil for 10 seconds then remove from the heat
- Pour the onions and pickling liquid into a metal bowl and set aside to cool *
Notes
See the links below for blog posts I published on December 17:
- 2021: Ginger And Lime Granola
- 2018: Creamed Spinach
- 2017: Don’t Let Go
- 2016: Zest, Gordons Bay
- 2015: Tamatar Gosht
- 2014: Col’Cacchio Pizzeria
I am on leave and will pop in to my blog every now and then to reply to comments and read posts. Today is our last day away celebrating our respective wedding anniversaries with friends.
I love a good pickle as you know 🙂 but i tend to go wild on the spices – as you would know too :=).
sherry
Spices are always a good addition 😉
Oh, i can happily eat a red onion like an apple – pick it up and bite into it 🙂 ! But I love the utter simplicity of your pickling – and the idea of actually keeping your pickling liquid . . . kudos for the idea !!!
Thanks Eha. My family are from Eastern Europe and raw onions were always on the table, thinly sliced to add to a meal 🙂
I make these frequently as 1) they’re easy and 2) they add a nice note to so many savoury dishes
they really are easy to make 🙂
I usually just make one at a time..like you said, it’s quick and easy..why make a bulk when you can have them fresh every time.
For sure!
Not sure if my comment went through or not…anyway, just want to say that I am like you, also just make one at a time when I need it because it’s pretty quick and easy to make.
For sure, and yes, the previous comment came through as well. I was away which is why I didn’t reply straight away 🙂
Great idea!
thanks!
So easy and SO delicious!
Thank you John 🙂
Pickled red onions are great on a pulled pork sandwich or burger.
Both options sound delicious 🙂
You’re so right, pickled onions have so many uses! And now I really want to try that red onion gelato…
When next in Italy ….