Preserving recipe
Quick Pickled Red Onions
Red onions in a vinegar brine. Quick to make and good as a side dish with rice, beans, bread, meat or vegetables.
25 min.
5 min.
16
4
Easy
Ingredients
1.2 kg red onions
600 ml vinegar with 5 % acidity
600 ml water
40 g sugar optional
30 g salt
2 tsp mustard seeds optional
1 tsp peppercorns optional
Important:
Use vinegar with 5 % acidity and do not dilute it freely.
Method
2. Bring the vinegar, water, salt and optional sugar to the boil in a saucepan.
3. Fill the onions into clean jars.
4. Pour the hot brine over the onions until they are fully covered.
5. Wipe the jar rims clean and close the jars.
6. Leave to cool and then store in a cool place.
7. Leave to infuse for at least a few hours, preferably overnight.
8. Remove only with clean cutlery.
Storage
After cooling, store in the refrigerator or in a very cool place. Always keep opened jars refrigerated.
Shelf life
Usually keeps for 3 to 4 weeks when refrigerated.
Safety note
This is a quick vinegar pickling recipe and not a tested shelf-stable preserve for unrefrigerated storage. Use vinegar with 5 % acidity and do not change the ratio significantly. Discard if there is mould, gas formation, a rotten smell or cloudy, slimy liquid.