About Recipe

I have a soft spot for pickled onions as they always seem to add that little something extra to a meal. Whether it’s tacos, falafels or superfood salads, pickled red onions will help take the flavours to the next level.

Usually I would look at things people put in glass jars and think ‘that must take ages to make’, but this isn’t the case with pickled onions. Basically, all you have to do is slice your onions, heat the vinegar mixture and combine the two in a jar. This takes no more than 10-15 minutes. Then you wait for the onions to cool for an hour or so, and before you know it you have pickled red onions to last you for two weeks.

  • Serves12
  • Prep10m
  • Cook5m
  • Difficulty2/10


  • 3 red onions, thinly sliced
  • 4 dl/1.6 cups apple cider vinegar
  • 1 dl/0.4 cups sugar
  • ½ tbsp salt
  • pinch of crushed rainbow peppercorns


Finely slice your red onions and place them in a big bowl. In a kettle, boil enough water to cover them. Pour the hot water over the red onions and let sit for about 10-15 seconds before draining. Place the drained onions in a glass jar.

In a small pan mix, apple cider vinegar, sugar, salt and crushed rainbow peppercorns. Bring to a simmer and let cook until sugar and salt has dissolved.

Pour the hot vinegar mixture into your glass jar with onions and let sit without a lid until it has cooled down. Once cool, cover with a lid and place in the fridge.

The onions will keep fresh in the fridge for up to two weeks.