How to make it
- 1Slice onions very thinly
Use a mandoline or a sharp knife to slice onions as thin as possible — 2–3mm. Thin slices pickle faster and have a better texture. Thick slices stay raw and pungent in the centre.
- 2Optional: soften the raw onion flavour
For a milder pickle, pour boiling water over the sliced onions, let sit for 30 seconds, then drain. This removes some of the harsh raw onion flavour while keeping the crunch. Skip this for a more pungent, traditional pickle.
- 3Make the brine
Combine warm water, vinegar, sugar, and salt in a jar or bowl. Stir until the sugar and salt are completely dissolved. The water just needs to be warm — not boiling. Add peppercorns and bay leaf if using.
- 4Pack onions into a jar
Pack the sliced onions tightly into a clean glass jar. The jar should be full — the onions will compress as they pickle and the brine needs to cover them completely.
- 5Pour brine over onions and refrigerate
Pour the brine over the onions, pressing them down so all are submerged. Seal the jar and refrigerate. They are edible after 30 minutes, good after 2 hours, and best after overnight.
The key to pickled onions that stay crunchy rather than going soggy is keeping them cold from the moment the brine goes in. Warm pickling breaks down the cell structure and produces soft onions. Cold quick pickling preserves the crunch. Always refrigerate immediately after adding brine — and use within 2 weeks before the texture deteriorates.
Ways to use it
- Add ½ tsp cumin seeds to the brine for a warm, spiced Indian-inflected pickle
- Include 1 sliced jalapeño for a spicy version
- Use lime juice instead of vinegar for a Mexican-style version without acetic acid sharpness
- Add a pinch of sumac for a Middle Eastern-inspired flavour
- Use white onions for a milder flavour and paler pink colour