Quick Pickled Red Onions
Pickling and fermentation can seem a little daunting, but nothing could be more straightforward than this recipe for quick red onion pickle which goes with a multitude of savoury dishes. Take this easy step into vegetable fermentation and you won’t look back.
Servings: 1 500ml Jar
Calories: 402kcal
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.
Nutrition
Calories: 402kcal | Carbohydrates: 94g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 3514mg | Potassium: 795mg | Fiber: 9g | Sugar: 68g | Vitamin A: 31IU | Vitamin C: 83mg | Calcium: 124mg | Iron: 2mg