Pickled Red Onions Recipe

(AKA The Recipe That’s Changed Our Lives)

“Let’s throw together a salad, too.” My Uncle David said, his head inside the fridge. He gathered up vegetables, all purchased from the local farmer’s market, and placed them on the counter.

When I’d told Uncle David and Aunty Minde that one of my biggest goals for our trip to Australia was a fish & chips picnic beachside, they were all in. That evening, around dinner time, Uncle David called his favourite local fish & chips shop to make the order. Meanwhile, we gathered up a basket, bottled water, cold from the fridge, and drinking glasses.

And that’s when Uncle David suggested the salad.

Truth be told, it was a very simple salad—lettuce, tomatoes, pumpkin seeds, chunks of roasted pumpkin, and a basic vinaigrette that we blended on the spot. But the pièce de résistance, the crowning glory was the jar of red pickled onions Uncle David produced from the fridge.

“We usually make these a few jars at a time and just keep them in fridge for salads and sandwiches.” Uncle David explained as I liberally added the onions to the salad like tossing confetti.

Friend, these pickled onions will change your life.

They are one of the best things to come out of 2025.

And they are so easy.

We like to add them to buffalo chicken wraps (with the buffalo chicken from Costco—also life-changing!), avocado toast, salads, omelettes… honestly, most things. They add a delightful pop of color AND flavor to your plate.

Pickled Red Onions

Makes 2 jars’ worth | Preparation Time: 10 minutes | Pickling Time: 15 minutes to 21 days

Ingredients:

• 2 large red onions

• 1 cup vinegar

• 2 cups water

• 1-2 Tbsp. sugar

• salt & pepper to taste

• whole peppercorns, dill, cloves, or hot pepper flakes (we usually use one of these options to flavor the pickles, depending on our mood).

Directions:

1. Boil together the vinegar, water, sugar, salt, and pepper until the sugar is melted and the ingredients are steaming. I don’t usually let it come to a full rolling boil, just enough that it’s hot and well combined.

   1 cup vinegar, 2 cups water, 1-2 Tbsp. sugar, salt & pepper to taste.

2. While the brine is boiling, thinly slice your onions into uniform pieces. You can do rings or slices according to your preference. Pack these slices into jars.

   2 red onions, 2 medium sized jars (we use these ones from IKEA and they are amazing)!

3. Add your flavorings of either peppercorns, fresh dill, cloves, or hot pepper flakes to your jar. I’m sure you could add other things too, like garlic or other herbs.

   Peppercorns, fresh dill, cloves, or hot pepper flakes to your liking.

4. Pour the brine over the onions until they are covered. Allow to sit for at least 15 minutes for the onions to soak up the flavour. They can last in your fridge for up to 3 weeks (maybe longer, but that’s the longest they’ve lasted in our fridge because we eat them too quickly).

5. ENJOY the fruits of your labor and become an instant chef sensation. These onions are that good.

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