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Quick red onions pickles

Course: Pickles & Chutneys
Cuisine: Modern European


  • 4 small red onions sliced into rings
  • 300 ml white wine vinegar
  • 3 tbsp brown sugar
  • 1 tbsp sea salt
  • 5-6 black peppercorns
  • 1 Star anise
  • A few coriander seeds tip of your teaspoon


  • In a small pot, add the vinegar, sugar, salt flakes, spices and bring to a gentle simmer. Simmer for a couple of minutes, the sugar and salt flakes must have dissolved and remove from the heat.
  • Slice the onion in rings and if you wish cut in half moon. Boil the kettle and place the sliced onion in a colander and pour over the hot water. Let the water drain and when it’s cooled down, transfer the onions in sterilised jars. Pour over the warm vinegar mix and seal.
  • You can leave the jars to chill. This red onion pickle can keep up to 6 months when unopened, once opened it keeps for 2 weeks in the fridge.