Quick and Spicy Pickled Red Onions

It’s easy to get caught up in the beautiful pickle jars popping up on Instagram—videos of vibrant, crunchy pickles being made looked so fun and simple! Everyone seemed to be making them, so I thought, “Why not give it a try?” I followed a simple recipe, and to my surprise, it was really easy. Now, I have my own homemade pickles in the fridge, ready to add a bit of zing to any meal!

This pickling recipe isn’t just for onions—it’s versatile enough for almost any vegetable. I’ve added cucumbers, carrots, and even green beans to my jars. Whether it’s a hearty sandwich, poke bowl, or fresh salad, these pickles are a tangy addition. And, yes, I’ve been known to sneak a few right out of the jar late at night—they’re just that good!

How It Played Out

Pickling is simple and quick, you can pretty much eat them the very next day. It is a great way to add flavour of your meals. The recipe is easy to tweak to your taste. Just watch the slicing—don’t make the onions too thick and be sure to pack them tightly in the jar. The great thing about pickling is you can adjust the time based on how strong you want the flavour. The longer they sit, the bolder the taste—so experiment until you find your perfect balance!

If you want variety, swap out the vegetables. While red onions are a classic, cucumbers, asparagus, trimmed green beans, or carrots work just as well. For sliced veggies like cucumbers or onions, pack them tightly but leave some room for the brine to circulate, so they pickle evenly.

My Take on Flavour Boosters

For an extra burst of flavour, try adding some optional ingredients. Whole black peppercorns, sliced garlic cloves, fresh ginger, or even a bit of turmeric or chili flakes are great additions. Just keep in mind that picking these things out before adding the pickles to a salad can be a bit fiddly and annoying, and I personally can’t stand crunching on stray peppercorns—pickled or not! Fresh dill is a traditional pickling herb, but it’s far too strong for my taste. Try experimenting with thyme, rosemary, or oregano instead.

I tend to keep my pickled red onions simple, without any flavour boosters. I do love adding apple cider vinegar for a slightly tangy kick.

As far as heat goes, start with a little chili and taste as you go—once it’s in, you can’t take it out!

Enjoy the tangy crunch! 🥒🌶️🧂🥄😋

Recipe

To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!

🫙‧₊˚✩ 🥒₊˚🫙⊹♡🫙‧₊˚✩ 🥒₊˚🫙

Quick and Spicy Pickled Red Onions

• Servings: 1 x 1kg jar
• Prep Time: 30 mins
• Cook Time: 10 mins
• Difficulty: easy peasy
• Rating: ★★★★★
• Print

Fresh vegetables transformed into tangy, crunchy perfection. Make your own vege pickles in no time!!

𝗧𝗶𝗽: 𝗠𝗮𝗸𝗲 𝘀𝘂𝗿𝗲 𝘁𝗵𝗲 𝗷𝗮𝗿𝘀 𝗮𝗿𝗲 𝗵𝗼𝘁 𝘄𝗵𝗲𝗻 𝗯𝗼𝘁𝘁𝗹𝗶𝗻𝗴 Recipe Credit: Inspired by various Instagram posts—lots of delicious pickled onion ideas out there!

Ingredients

• 1 cup water
• 1 cup vinegar (white, apple cider, rice vinegar- all work well)
• 2 tsp salt
• 1 tsp sugar
• Whole black peppercorns
• Garlic cloves, sliced
• ½ kg red onions finely sliced

Directions

1. 𝗕𝗼𝗶𝗹: In a saucepan, combine water, vinegar, salt, and sugar. Heat until sugar dissolves. Remove from heat.
2. 𝗦𝘁𝗲𝗿𝗶𝗹𝗶𝘇𝗲 𝗝𝗮𝗿𝘀: While the mixture is boiling put your washed and dried jars and lids into the oven which has been preheated to 160°C for 15-20 minutes to sterilise.
3. 𝗕𝗼𝘁𝘁𝗹𝗲: In your sterilised jars, pack your chosen vegetables. Add your optional flavorings (peppercorns, garlic, dill, etc.)
Pour the hot brine solution over the vegetables, ensuring everything is submerged. Wipe the rim of the jar clean. Place the lid on the jar and screw the band tight, but not over-tightened.
4. 𝗦𝘁𝗼𝗿𝗲: Let the pickles cool completely on the counter for a few hours. Then transfer them to the refrigerator for at least 24 hours before enjoying. They will continue to pickle and develop flavour over time, lasting up to several weeks in the fridge.

Nutrition

Per 100g serving: 15 calories; 0g fat; 3g carbohydrates; 0g protein; 2g sugar; 1g fiber.

Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet