Description
Gordon Ramsay’s Easy Pickled Onions recipe is a quick and flavorful way to add a tangy, sweet, and spicy boost to your meals. Using simple pantry staples like vinegar, sugar, and salt, combined with red onions and optional garlic and peppercorns, this recipe delivers vibrant pickled onions in just 15 minutes total. Perfect as a condiment or topping for salads, sandwiches, and grilled dishes.
Ingredients
Scale
Brine Ingredients
- 1 cup White Vinegar (or apple cider vinegar for a fruity twist)
- 1 cup Water (filtered is best)
- 1 tablespoon Cane Sugar (can substitute with honey)
- 1 teaspoon Sea Salt (or regular salt)
Main Ingredients
- 2 medium Red Onions (small onions preferred for better sweetness)
- 2 cloves Garlic (optional for extra flavor)
- 1 teaspoon Mixed Peppercorns (optional for a spicy kick)
Instructions
- Prepare the onions: Peel and thinly slice the red onions into rings or half-moons, depending on your preference. Make sure the slices are uniform for even pickling.
- Make the brine: In a small saucepan, combine the vinegar, water, cane sugar, and sea salt. Heat the mixture over medium heat, stirring until the sugar and salt dissolve completely. Remove from heat once the brine comes to a gentle simmer.
- Pack the jar: Place the sliced onions into a clean sterilized jar. Add the garlic cloves and mixed peppercorns if using, distributing them evenly among the onions.
- Pour the brine: Carefully pour the hot vinegar mixture over the onions in the jar, ensuring they are fully submerged. You can press down the onions gently if needed.
- Cool and refrigerate: Let the jar cool to room temperature before sealing with a lid. Refrigerate the pickled onions for at least 1 hour before use to develop flavor, though they taste best after 24 hours. They can be stored refrigerated for up to 2 weeks.
Notes
- Using smaller onions ensures a sweeter, milder flavor in the pickled onions.
- Apple cider vinegar adds a fruity depth compared to white vinegar.
- Adding garlic and mixed peppercorns is optional but adds complexity and spice.
- Make sure the onions are fully submerged in the brine to prevent spoilage.
- Pickled onions last about 2 weeks refrigerated and should be kept in a sealed jar.
