Quick Pickled Red Onions
- Mar 23
- 5 min read
I enjoy making pickles and chutneys. But sometimes I just like a quick pickle to add zing to a dish. These quick pickled red onions are great with just about everything. They are ready to eat almost immediately though benefit from being left to meld in the fridge overnight, both taste-wise and for colour as the vinegar has time to turn pink.
What is a Quick Pickle?
Quick Pickling is also known as refrigerator pickling, which gives you an idea of how this works. A quick pickle essentially contains the same ingredients as a preserved pickle would. The difference is you won't be preserving the ingredients of the jar through canning, so the pickle won't last as long.
So quick pickles are not shelf stable and must be stored in the fridge. Even then they won't last as long as a traditionally preserved pickle would, and typically around 2 weeks is the limit before mould may start to form.
So making in small batches is best. I see this as the advantage of quick pickles over traditional ones. I don't always want to have to make and store 6+ jars that all contain the same pickles. Making quick pickles means you can make what you need when you want.
What are the ingredients used for a Quick Pickle Brine?
Quick pickle brines are made with the same ingredients as a traditional, canned pickle. So the main core ingredients common to all pickles are vinegar, sugar and salt. Of course you can add other spices to a pickle to customise it to your taste. Being a cardamom fan, I love adding the pods to a quick pickle. I also enjoy adding chilli flakes and black peppercorns for a bit of heat. But you can add whatever herbs and spices you like.
Does it matter what Vinegar and Sugar I use for Quick Pickles?
If a recipe is not specific about which vinegar to use, I tend to use whatever I have around. The exception to this would be malt vinegar which I find too strong and balsamic vinegar which can be a bit thick. You can however dilute these. If you mix 4 parts white vinegar to one part malt or balsamic vinegar, you can use them for this. And standard white granulated sugar is fine for quick pickles.
Does it matter what Salt I use for Quick Pickles?
You'll find some recipes specific using Kosher Salt for these kinds of pickles, because they have nothing added so the final pickling solution is clearer. To be honest I have never tested the theory and cloudy brine doesn't bother me at all. In fact as I'm often using raw, unfiltered cider vinegar for this, the brine tends to be cloudy anyway. I just don't particularly want anti-caking agents in my pickles. These are usually a chemical such as silicon dioxide, calcium silicate, sodium ferrocyanides, potassium ferrocyanides or stearates. I understand these are used to prevent the salt from sticking together in a lump, which can happen in humid conditions. But I don't know what most of them are, so I stick to Sea Salt or Rock Salt. If in doubt, check the ingredients on the packet. You might be amazed at what you find included in a humble packet of salt.
Can I use this recipe for other Quick Pickles?
Absolutely you can. This technique tends to work best with firm veg which doesn't go soft on impact with hot brine. So carrots, peppers, cauliflower florets, green beans and radishes work well. A mixture of these can look pretty in a jar as this isn't like canned preserves which do have a tendency to go brown in the process.
I started making Quick Pickled Red Onions when I'd grown red onions, which played very much to my barefoot 'plot to plate' tendencies. When you've grown something, to then turn it into something lovely like this is very rewarding. However I can confirm shop-bought red onions work just as well. Obviously.
Can I re-use the Quick Pickle Brine?
I sometimes do, particularly if the onions are eaten within a week or so. However I only re-use the brine to make a batch of the same thing, and I only re-use it once.
How to Serve Quick Pickled Onions
The obvious options are with meat and/or cheese platters. But honestly I can, and do, eat these within anything. Such as epic Riverford 5 a day Fried Rice, or rather my take on it which tends to be more like 25-a-day Fried Rice. I honestly would keep a jar of these in the fridge at all times. You'll find yourself serving them with salads, curries, on sandwiches, all sorts. Because they're so delicious.
Quick Pickled Red Onions Recipe
Ingredients
1 red onion
120ml red wine vinegar
50g granulated sugar (some recipes add more or less sugar than this. Try this amount first and then, if you want, adapt to personal choice).
1tsp sea salt
Herbs and or spices of your choice.
You will also need
A saucepan
A medium sized jar with non-metallic lid, big enough to take all the ingredients (I tend to use 600ml jars and make small quantities each time)
A sharp knife, or a mandoline if you like very thin, evenly cut slices
A whisk or wooden spoon.
Method
Peel the red onion and slice it thinly.
Slice the rounds into half moons.
Put the vinegars, sugar, sea salt and herbs/spices if using into the saucepan.
Heat gently, bring to the boil and whisk/stir until the sugar dissolves.
Add the onion slices, stir gently once more and allow it all to cool to room temperature.
Pour the contents of the saucepan into the jar and fit the lid.
Refrigerate, ideally overnight to allow the flavours to come together and the brine to turn pink. If you're in a rush they'll still taste good after a couple of hours.
Store in the fridge and use within 2-3 weeks.
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