Jamie Oliver Pickled Red Onions

I wasn’t expecting much when I threw together Jamie Oliver Pickled Red Onions. Just wanted something sharp, something punchy to slap onto grilled lamb. But there it was — a mouthful of heat and tang, softened by the kind of sweetness that sneaks up on you. Like, hey. I’m not just here to bite. (inspired by Jamie Oliver)

Ingredients Needed

For the vinegars:

• about 2 cups red wine vinegar
• same of white wine vinegar
• half a bunch of thyme — fresh, earthy
• four bay leaves that smell like the back of a spice drawer
• two tablespoons of sea salt — throw one in each pot

For the onions:

• 4 cups white onions, same treatment
• 4 cups red onions, peeled and sliced thin

How To Make Jamie Oliver Pickled Red Onions

1. First — two pots. Not fancy ones, just what you’ve got. In one goes red wine vinegar with a hit of thyme. In the other, white wine vinegar meets bay. Salt in both. Crank the heat up. Let it roar a little.
2. Meanwhile. Slice the onions. Red in one pile. White in another. Use a food processor if you’ve got it, or a knife that feels good in your hand. Doesn’t matter if they’re not perfect — it’s not that kind of recipe.
3. Now chuck the onions in once the vinegar’s steaming. Reds into red. Whites into white. Lower the flame, just enough to calm the chaos. Two minutes. Maybe three. Press down with a spoon — they’ll want to float. Let them surrender.
4. Lift them out with a slotted spoon. Straight into jars, sterilized (you did that bit earlier, right?). Pour the hot vinegar in, all the way up. Lid on. Done. Leave them to cool. Eat them now if you’re desperate, but they’re better after two weeks in the fridge. No question.

Why I Love This Recipe

Made them once for a barbecue. Big tray of lamb. Someone brought stale rolls, someone else forgot the beer. But these onions? They saved the whole thing. Bright and brave and somehow grounding — like they knew what the meat needed before I did. Now I keep a jar in the fridge, just in case.

Recipe Tips

• Make sure your jars are squeaky clean. Think hospital-level clean.
• Try not to rush the slicing — uneven bits mess with the texture.
• Don’t overcook. These are pickled, not stewed.
• Feeling wild, Toss in a few peppercorns or mustard seeds. Go on.
• Let them sit. Seriously. Time changes everything.

How To Store This Jamie Oliver Pickled Red Onions

• At Room Temperature: Nope. Fridge only. Unless you’re deep into proper canning — which, fair warning, I’m not.
• In the Fridge: They’ll hang out in the back of your fridge for weeks. Get better each time you sneak one.
• In the Freezer: Just..don’t. Texture goes to hell. Vinegar does weird things.
• Reheating: What, No. Eat them cold. That’s the point.

Let’s Answer a Few Questions! (FAQs)

Can I use different onions?
Yeah, totally. Yellow onions go sweet and mellow. Sweet onions go even sweeter. It’s an experiment.

How do I sterilize jars?
Wash in hot, soapy water. Rinse like your life depends on it. Boil them. Dry upside down on a clean towel. Don’t touch the inside. Pretend you’re a surgeon.

Can I throw in more spices?
Yes! Go nuts. Coriander seeds, dried chili, rosemary — whatever haunts your spice rack.

When can I eat these?
Once they cool down, technically. But give it two weeks and they sing.

What if the onions float up?
Push them down. Use a clean spoon, your fingers, a glass weight. Doesn’t matter — just keep them under.

Nutrition Facts (per serving)

• Calories: 27
• Carbs: 4.1g
• Protein: 0.6g
• Fat: 0.1g Sugar: 3g
• Fibre: 1.2g

Try More Recipe:

• Jamie Oliver Mulled Wine Ham
• Jamie Oliver Prawn And Chorizo Orzo
• Jamie Oliver Venison Stew