• The Coach House Kitchen

Quick Pickled Red Onions

In just three quick and easy steps, you can make your own quick pickled red onions to be enjoyed and elevate many meals.


  • 2 medium red onions, thinly sliced into rings

  • 200 ml apple cider vinegar

  • 2 tbsp caster sugar

  • Pinch of coriander seeds

  • Pinch of black peppercorns


  • Put your sliced onions into a colander, pour boiling water over them and leave them to air dry until cool enough to handle

  • To make your pickling juice, add the apple cider vinegar, caster sugar, coriander seeds and black peppercorns into a saucepan and bring up to medium heat, continuously stirring until the sugar has dissolved

  • Pack the onions into a 500ml jar (which can be sealed shut), pour the pickling juice into the jar which will fill up around the onions

  • Leave to cool for 10-15 minutes, close the jar and leave in the fridge for a minimum of 2 hours

  • Use the onions within 2 weeks to have them at their best

Pickled Onions enhance many meals; salads, wraps, tacos, mezze boards, ploughmans, you name it!

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