Prep Time 3 minutes minutes
Cook Time 1 minute minute
Pickling time 2 hours hours
Total Time 2 hours hours 4 minutes minutes
1. Red onions are the best for making pickled onions, as their lovely pink color is enhanced after pickling.
2. Slicing onions makes them pickle evenly and they look pretty too. You may also use whole shallots here.
3. They are ready to consume in just 2 hours. Their flavour deepens as they sit longer in the pickling solution.
4. They should be stored in the refrigerator and can last for weeks that way.
5. You can prepare more batches of pickled onions with the same pickling solution. Just add more sliced onion once you finish off the current batch.
6. I prefer storing them in air tight glass mason jars. Always ensure that these jars are clean and sterilised.
7. The picking solution always uses vinegar and water with salt and sugar for balance. Whole spices and herbs like bay leaves, peppercorns and garlic along with chillies enhance flavour. 8. Traditionally white vinegar is used, but I have used apple cider vinegar, as I like its flavour more.