Jamie Oliver Pickled Red Onions are made with red wine vinegar, white wine vinegar, fresh thyme, bay leaves, red onions, and white onions. This quick Pickled Red Onions creates a tangy pickled side dish that takes about 20 minutes to prepare and can be stored for weeks.
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💜 Why You’ll Love This Pickled Red Onions Recipe:
- Great Taste: The mix of red and white onions with herbs and vinegars makes a tasty, tangy flavor.
- Use in Many Dishes: You can add these pickled onions to salads, sandwiches, tacos, burgers, and more.
- Easy to Make: This recipe is simple and doesn’t need any special skills or tools.
- Keeps Well: These onions last for weeks after pickling, so you can use them anytime.
- Healthy: Pickled onions are delicious and also good for you, with antioxidants and probiotics.
🧅 Jamie Oliver Pickled Red Onions Ingredients
- 500 ml (2 cups) red wine vinegar
- 500 ml (2 cups) white wine vinegar
- 15 g (1/2 bunch) fresh thyme
- 4 fresh bay leaves
- 500 g (4 cups) red onions, peeled and sliced
- 500 g (4 cups) white onions, peeled and sliced
- 2 tablespoons sea salt
🥣 How To Make Jamie Oliver Pickled Red Onions
- Get 2 pans and add 1 tablespoon of sea salt to each. Add the red wine vinegar and thyme to one pan, and the white wine vinegar and bay leaves to the other.
- Peel and slice the onions finely using a food processor or a knife, keeping the red and white onions separate.
- Place both pans over high heat and bring to a boil. Put the red onions in the pan with red wine vinegar and the white onions in the pan with white wine vinegar.
- Reduce the heat to medium and cook for 2 to 3 minutes, pressing the onions down with the back of a wooden spoon to keep them submerged.
- As soon as the onions soften, use a slotted spoon to transfer them into sterilized jars. Pour the vinegar over the onions in the jars, then close the lids and let them cool. You can eat these right away, but they taste even better if you wait at least 2 weeks.
💠Recipe Tips
- Sterilize Jars: Make sure your jars are very clean to keep the onions safe.
- Slice Evenly: Cut the onions in even slices so they pickle the same.
- Watch the Heat: Don’t overcook the onions; they should be just soft.
- Wait for Best Flavor: Let the onions sit for 2 weeks to get the best flavor.
🥪 What To Serve With Pickled Red Onions?
Pickled Red Onions pair well with salads, sandwiches, tacos, and burgers. They also can be served alongside grilled meats, roasted vegetables, cheese platters, and charcuterie boards for a tasty addition.
🎚 How To Store Leftovers Pickled Red Onions?
- Refrigerate: Keep the pickled onions in clean jars in the fridge. They will stay good for up to 2 months.
- Freeze: Do not freeze pickled onions; they will lose their texture and taste.
FAQs
Can I Use Different Types Of Onions For This Recipe?
Yes, you can try yellow or sweet onions for a different taste.
How Do I Sterilize Jars For Pickling?
Wash the jars and lids in hot, soapy water. Rinse well, then place them in a pot of boiling water for 10 minutes. Let them air dry on a clean towel.
Can I Add Other Spices Or Herbs To The Pickling Brine?
Absolutely! You can add spices like peppercorns, mustard seeds, or coriander seeds, and herbs like dill or rosemary for extra flavor.
How Do I Know When The Onions Are Pickled Enough To Eat?
The onions are ready to eat as soon as they cool down, but for the best flavor, let them sit in the refrigerator for at least 2 weeks.
What Should I Do If The Onions Rise Above The Vinegar In The Jar?
Make sure to press the onions down so they are fully submerged in the vinegar. You can use a weight or a small clean object to keep them under the liquid.
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Jamie Oliver Pickled Red Onions Nutrition Facts
- Calories 27
- Total Fat 0.1g
- Saturated fat 0g
- Carbohydrates 4.1g
- Fiber 1.2g
- Surags 3g
- Protein 0.6g
Jamie Oliver Pickled Red Onions
Description
Jamie Oliver Pickled Red Onions are made with red wine vinegar, white wine vinegar, fresh thyme, bay leaves, red onions, and white onions. This quick Pickled Red Onions creates a tangy pickled side dish that takes about 20 minutes to prepare and can be stored for weeks.
Ingredients
Instructions
- Get 2 pans and add 1 tablespoon of sea salt to each. Add the red wine vinegar and thyme to one pan, and the white wine vinegar and bay leaves to the other.
- Peel and slice the onions finely using a food processor or a knife, keeping the red and white onions separate.
- Place both pans over high heat and bring to a boil. Put the red onions in the pan with red wine vinegar and the white onions in the pan with white wine vinegar.
- Reduce the heat to medium and cook for 2 to 3 minutes, pressing the onions down with the back of a wooden spoon to keep them submerged.
- As soon as the onions soften, use a slotted spoon to transfer them into sterilized jars. Pour the vinegar over the onions in the jars, then close the lids and let them cool. You can eat these right away, but they taste even better if you wait at least 2 weeks.
Notes
- Sterilize Jars:Â Make sure your jars are very clean to keep the onions safe.
- Slice Evenly:Â Cut the onions in even slices so they pickle the same.
- Watch the Heat: Don’t overcook the onions; they should be just soft.
- Wait for Best Flavor:Â Let the onions sit for 2 weeks to get the best flavor.