Pickling and fermentation can seem a little daunting, but nothing could be more straightforward than this quick pickled red onions recipe. Not only that, but this simple preserve goes with a multitude of savoury dishes and it’s gut-friendly. Take this easy step into vegetable fermentation and you won’t look back.
Fermenting
There are various methods of fermentation and this recipe uses brining, which is suitable for any shape and size of vegetable. Brines are a simple mix of salt and vinegar and can be flavoured with many different aromatic herbs and spices. Here, we keep it simple, but in the recipe notes you’ll find different variations to try.
For thousands of years, in all corners of the world, people from all cultures have been fermenting vegetables and other produce traditionally as a way of preserving foods to enjoy them for longer throughout the seasons. Many of these fermented foods contain gut-friendly bacteria providing a multitude of health benefits.
This recipe is quick and simple and requires minimal ingredients. The brine can be used not only for red onions but other vegetables such as cauliflower, carrots or radish. Once you have tried the red onions, have a little kitchen experimentation of your own and use whatever you have to hand in your fridge or garden. This is a great way to use up a glut of any vegetables.
How to serve up your quick pickled red onions
These quick picked red onions can be served with a multitude of dishes, but here are just some suggestions you can try:
- Fish Tacos
- Lamb Koftas
- Falafels
Vegetables to Grow
Some of the easier vegetables to grow and experiment with fermentation and pickling include:
- Carrots
- Radish
- Cauliflower
- Onions
- Cucumber
- Green beans
- Tomatoes
Other related recipes
You can do this recipe with brown/white onions – but the flavour will be slightly stronger and the colour won’t be half as pretty. I’d therefore stick to red onions if you can.
This pickle will last indefinitely if stored correctly, but always use you sight and smell to ensure you are consuming it at its best.
Chlorinated water kills microbes, therefore it is best where possible to use filtered water
Quick Pickled Red Onions
Equipment
- 1 500ml jar
Ingredients
- 350 g red onions
- 1 lemon
- 50 g caster sugar
- 180 ml apple cider vinegar
- ½ tbsp salt
Instructions
- Finely slice the red onions – the finer they are sliced, the quicker they will pickle
- Peel 2 strips of lemon zest (the length of the lemon)
- Pack the sliced onions into the jar along with the lemon zest
- To make the brine, place the sugar, vinegar and salt into a small saucepan and heat until simmering. Remove from the heat and stir to dissolve the sugar. Cool for 5 minutes
- Pour the brine liquid into the jar until the onions are covered. If you have any remaining brine use to pickle another vegetable – such as radish.
- Keep at room temperature for 24 hours. If you are not using immediately, place in the fridge where it will keep indefinitely.
Notes
- You can do this recipe with brown/white onions as well – the flavour will be slightly stronger
- Chlorinated water kills microbes, therefore it is best where possible to use filtered water
- This pickle will last indefinitely if stored correctly, but always use you sight and smell to ensure you are consuming it at its best.
