Pickled Red Onions

These pickled red onions are key to a good sandwich in our opinion. But, add them to Mexican food, curries, salads and so much more for a lovely zing to your food.


  • 3 small red onions, thinly sliced 
  • 300ml Apple Cider Vinegar
  • 3 tbsp caster sugar
  • 1 tbsp Achill Island Sea Salt flakes
  • 3 cardamon pods
  • 6 coriander seeds
  • Pinch of chilli flakes (optional) 


  1. Add the vinegar to a heavy based saucepan along with the sugar, sea salt and spices and bring to a simmer until the sugar and salt have dissolved. Remove from heat.
  2.  Add the onion slices to a colander and pour over boiled water from a kettle and drain well - you can skip this step if you do not have time.
  3. Once the onions have cooled, pack them into a sterilised mason jar and pour over the warm vinegar and seal.
  4. Once cooled, place in the fridge and leave to pickle for at least 2 hours. It will keep in the fridge for 2 weeks once opened. 

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