Quick Pickled Red Onions
Crunchy, tangy quick pickled red onions ready in 10 minutes. Jalapeño adds heat, beetroot adds gorgeous pink color, and a warm spiced brine keeps every slice crisp. Perfect for tacos, salads, chaat, and more.
Equipment
- 1 Sharp knife
- 1 Cutting board
- 1 1 litre glass jar with tight-fitting lid
- 1 Small saucepan
Ingredients
- 2 large red onions about 500 g, root ends trimmed, sliced pole to pole
- 1 jalapeño thinly sliced
- 3-4 thin slices beetroot
- 1 whole star anise
- 1 bay leaf
- 1 tsp mustard seeds
- 1 tsp black pepper crushed
- 1 tbsp fine sea salt
- ½ cup white distilled vinegar or apple cider vinegar
- 1 cup water
Instructions
- Trim the root end off each onion completely. Slice the onions pole to pole, following the natural lines on the onion, for maximum crunch.
- Tightly pack a clean 1-quart glass jar with the sliced onions, jalapeño slices, and beetroot slices. Add the bay leaf, mustard seeds, and crushed black pepper.
- In a small saucepan, combine the water, vinegar, star anise, and salt. Heat on the gas until steam just starts rising, do not boil. Remove from heat.
- Carefully pour the warm brine over the jar, covering the onions completely. Seal the lid and give the jar a gentle mix.
- Refrigerate for at least a few hours, ideally 24 hours. Keeps up to 1 month in the refrigerator
Video
Notes
- Always keep the brine ratio at 1 part vinegar to 2 parts water.
- Never boil the brine — steam means ready, bubbles mean too far.
- Always use a clean, dry spoon and keep the jar refrigerated.
- The brine can be reused once: reheat to steamy and pour over fresh onions.