1 pot 1L
5 minutes
30-60 minutes (to marinate)

Pickled red onions are both tangy and sweet, they will give a burst of flavour and complement anything umami, salty and rich, which basically applies to all the snack bar and deli fare.


  • 1 large red onion or up to 3 smaller ones
  • 1 1L Mason jar
  • 250ml white vinegar
  • 150ml rice vinegar
  • 150ml water
  • 2 tablespoons white sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon peppercorns


  1. Peel onions and cut in two, through the middle from top to bottom. Place onions on a cutting board, flat side down, and slice each half in thin, 2 to 3mm slivers. Put peppercorns in Mason jar then, top with the slivered onions, taking care to compact them slightly (filling jar almost to top).
  2. In a saucepan, bring vinegars, water, sugar and salt to a boil. Remove from heat, and pour in the Mason jar, over the onions, making sure to cover them.
  3. Let onions marinate for 30 to 60 minutes before using. Once cooled, put a lid on the jar and refrigerate the onions up to 2 months.

Lesters’ Tips and Tricks

You have pickling liquid left?

(I always seem to have a bit) Please don’t throw it out! Finely slice or julienne, carrots, green beans, bell peppers, asparagus or any other hard vegetable you have in your fridge, in 3inch long pieces, put them in the jar with peppercorns, a bay leaf or hot pepper slices or just the liquid. You are missing some liquid, no problem just pour a little white vinegar to fill. Pickle your vegetable for 24 hours and serve them with hot-dogs, smoked meat or any other sandwich.