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Spiced Pickled Red Onions


These onions make a great side dish with barbequed meats and you can vary the seasonings to suit your taste.

3/4 cup (180ml) white vinegar
3 tablespoons (50gr) sugar
1 pinch of salt
1 large red onion, peeled, and thinly sliced into rings
1 teaspoon of Chinese Five Spice or “Ras El Hanout” Morrocan Blend or the spice of your choice
1. In a small saucepan, heat the vinegar, sugar, salt, and seasonings until boiling.

2. Add the onion slices and lower heat, simmer gently for about 1 minute or until all onions have softened slightly, stirring as necessary .

3. Remove from heat and let cool completely.

4. Transfer the onions and the liquid into a jar then refrigerate until ready to use.

Storage: The onions will keep for several weeks, but are the best the week they’re made.