Pickled Red Onion

This recipe for tangy red onions adds colourful pep to simple salads, sandwiches, wraps and more. Onions contain high levels of vitamins C and B and potassium, as well as dietary antioxidants. In a sealed jar, this will keep well in the fridge for about a week.

makes 1 jar


250ml Apple cider vinegar
1 tbsp Honey
150ml Boiling Water
1 tsp Chilli flakes
1 tsp Sea salt
2 medium red onions, finely cut into half rounds


Mix the apple cider vinegar, honey and boiling water together in a jug until the honey has dissolved, then stir in the chilli flakes and salt.

Tip the sliced onions into a jar with a lid, then pour over the pickling juice, the liquid should completely cover the onions. Leave at room temperature for 6 hours then refrigerate. Add to sandwiches, salads, curries and soups.


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