Pickled Red Onions

Name: Pickled Red Onions
Total time: 1 h 37 min
Yield: 4 servings
Ingredients: 2 piece Red onion; 120 ml White wine vinegar; 120 ml Water; 1 tbsp granulated sugar; 1 tsp Salt; 1 tsp Black peppercorns

1 hr 37 min · 8 min 20s active · makes ~505 ml · Easy

Crisp pickled red onions with black peppercorns, a tangy condiment that softens the onions while preserving their vibrant color and sharp bite.

See more →

Pickled Red Onions

Crisp pickled red onions with black peppercorns, a tangy condiment that softens the onions while preserving their vibrant color and sharp bite.

See more →

TOTAL TIME

1 hr 37 min

ACTIVE TIME

8 min 20s

QUANTITY

~505 ml

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/6

Tools0/6

Ingredients

0/6 gathered · 4 servings

2piece

120ml

1tbsp

1tsp

#	Quantity	Notes	State
1	2piece	—	—
2	120ml	—	—
3	120ml	—	—
4	1tbsp	—	—
5	1tsp	—	—
6	1tsp	—	—

Tools

6 items

Procedure

15 steps

1 of 15

Lay the onions on the chopping board.

Red onion · 2 piece

⏱ 5s

ResultRed onion

2 of 15

Cut them in half through the root and peel off the skins.

Red onion · step 1

⏱ 1 min

ResultPeeled onion halves

3 of 15

Slice them as thinly as you can, about 2–3 mm.

Peeled onion halves · step 2

⏱ 3 min

ResultSliced red onion

4 of 15

Put the onion in the clean, heatproof glass jar.

Sliced red onion · step 3

⏱ 5s

ResultSliced red onion

5 of 15

Pour the vinegar into the small saucepan.

White wine vinegar · 120 ml

⏱ 10s

ResultWhite wine vinegar

6 of 15

Add the water.

Water · 120 ml

⏱ 10s

ResultVinegar and water

7 of 15

Add the sugar.

Granulated sugar · 1 tbsp

⏱ 5s

ResultSweetened vinegar

8 of 15

Add the salt.

Salt · 1 tsp

⏱ 5s

ResultSalted pickling liquid

9 of 15

Add the peppercorns.

Black peppercorns · 1 tsp

⏱ 5s

ResultPickling brine

10 of 15

Stir over a medium heat until the sugar and salt dissolve, then bring just to the boil.

⏱ 3 min

ResultHot brine

11 of 15

Pour the hot brine over the onions in the jar.

Hot brine · step 10

⏱ 15s

ResultOnions in hot brine

12 of 15

Leave uncovered to cool to room temperature, about 30 minutes; the onions turn pink.

⏱ 30 min

ResultCooled pickled onions

13 of 15

Screw the lid onto the jar.

⏱ 10s

ResultSealed pickled onions

14 of 15

Put the jar in the fridge.

⏱ 10s

ResultSealed pickled onions

15 of 15

Chill for at least 1 hour before serving. Keep them in the fridge and eat within 2 weeks; the peppercorns are left in and not eaten.

⏱ 1 hr

ResultPickled Red Onions

Total Time1 hr 37 min

#	Product	Action
1	2 piece	Lay the onions on the chopping board.⏱ 5sResultRed onion
2	Red onionstep 1	Cut them in half through the root and peel off the skins.⏱ 1 minResultPeeled onion halves
3	Peeled onion halvesstep 2	Slice them as thinly as you can, about 2–3 mm.⏱ 3 minResultSliced red onion
4	Sliced red onionstep 3	Put the onion in the clean, heatproof glass jar.⏱ 5sResultSliced red onion
5	120 ml	Pour the vinegar into the small saucepan.⏱ 10sResultWhite wine vinegar
6	120 ml	Add the water.⏱ 10sResultVinegar and water
7	1 tbsp	Add the sugar.⏱ 5sResultSweetened vinegar
8	1 tsp	Add the salt.⏱ 5sResultSalted pickling liquid
9	1 tsp	Add the peppercorns.⏱ 5sResultPickling brine
10	—	Stir over a medium heat until the sugar and salt dissolve, then bring just to the boil.⏱ 3 minResultHot brine
11	Hot brinestep 10	Pour the hot brine over the onions in the jar.⏱ 15sResultOnions in hot brine
12	—	Leave uncovered to cool to room temperature, about 30 minutes; the onions turn pink.⏱ 30 minResultCooled pickled onions
13	—	Screw the lid onto the jar.⏱ 10sResultSealed pickled onions
14	—	Put the jar in the fridge.⏱ 10sResultSealed pickled onions
15	—	Chill for at least 1 hour before serving. Keep them in the fridge and eat within 2 weeks; the peppercorns are left in and not eaten.⏱ 1 hrResultPickled Red Onions
Total Time		1 hr 37 min

Serving

Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.

Nutrition

per 100 g

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per 100 g
	34kcal
	0.6g
	0.1g
	7g
	5g
	1g
	470mg

Ingredients0/6

Tools0/6

Recipe

Pickled Red Onions

Crisp pickled red onions with black peppercorns, a tangy condiment that softens the onions while preserving their vibrant color and sharp bite.

What you’ll doYou will thinly slice red onions into a jar, then bring a brine of vinegar, water, sugar, salt and whole peppercorns to the boil and pour it over. Leave it uncovered to cool, turning the onions vivid pink, then seal and chill for at least an hour before serving.

Serves4

Total1 hr 37 min

LevelEasy

Ingredients

Red onion2 piece
White wine vinegar120 ml
Water120 ml
Granulated sugar1 tbsp
Salt1 tsp
Black peppercorns1 tsp

Tools

SpoonGlass jarSmall saucepanChef's knifeRefrigeratorChopping board

Method

Lay the onions on the chopping board.

5sChopping boardRed onion · 2 piece

Cut them in half through the root and peel off the skins.

1 minChopping board, Chefs knifeRed onion · step 1

Slice them as thinly as you can, about 2–3 mm.

3 minChopping board, Chefs knifePeeled onion halves · step 2

Put the onion in the clean, heatproof glass jar.

5sGlass jarSliced red onion · step 3

Pour the vinegar into the small saucepan.

10sSmall saucepanWhite wine vinegar · 120 ml

Add the water.

10sSmall saucepanWater · 120 ml

Add the sugar.

5sSmall saucepanGranulated sugar · 1 tbsp

Add the salt.

5sSmall saucepanSalt · 1 tsp

Add the peppercorns.

5sSmall saucepanBlack peppercorns · 1 tsp

Stir over a medium heat until the sugar and salt dissolve, then bring just to the boil.

3 minSmall saucepan, Spoon

Pour the hot brine over the onions in the jar.

15sGlass jarHot brine · step 10

Leave uncovered to cool to room temperature, about 30 minutes; the onions turn pink.

30 minGlass jar

Screw the lid onto the jar.

10sGlass jar

Put the jar in the fridge.

10sGlass jar, Refrigerator

Chill for at least 1 hour before serving. Keep them in the fridge and eat within 2 weeks; the peppercorns are left in and not eaten.

Result · Pickled Red Onions

1 hrGlass jar

Printed 6 October 2026