pickled red onions

1 jar



Prep Time


Cook Time

These are handy to have in the refrigerator to use in sandwiches and salads or in tacos with my Mexican Slow-Cooker Carnitas.



For the pickled red onions

  • 2 red onions
  • 1 litre boiling water

For the honey marinade

  • ½ cup apple cider vinegar
  • ½ cup water
  • 3 tablespoons honey
  • 1 teaspoon black peppercorns
  • ½ teaspoon salt


For the pickled red onions

  • Peel the onions then slice thinly using a sharp knife or mandolin.
  • Transfer to a medium bowl and cover with the boiling water. Leave for 10 minutes.
  • Drain in a colander.
  • To make the Honey Marinade, mix all the ingredients in a medium saucepan and warm through until the honey is incorporated.
  • Add the onions to the Honey Marinade and leave for 10 minutes.
  • Transfer the onions and marinade to a jar with a tight-fitting lid.
  • Keep in the refrigerator.