Why You’ll Love This Recipe
I love how quick and flavorful these pickled onions are—they bring a burst of brightness to any dish with minimal effort. The balance of sweet, tangy, and herbal notes makes them incredibly versatile and addictive.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 large red onion, thinly sliced
1 cup apple cider vinegar
½ cup water
2 Tbsp granulated sugar
1 tsp salt
1 tsp black peppercorns
½ tsp mustard seeds
3 cloves garlic, smashed
2 sprigs fresh thyme (or 1 tsp dried thyme)
directions
I begin by slicing the red onion thinly and placing it in a clean glass jar or heatproof bowl.
In a small saucepan, I combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and thyme. I bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve completely.
Next, I pour the hot liquid over the onions, making sure they’re fully submerged.
I let them cool to room temperature—about 15 to 20 minutes—then seal the jar and place it in the refrigerator.
For the best flavor, I let the onions chill overnight. They’re ready to use after about 2 hours and stay crisp and flavorful for up to 2 weeks.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 2 hours 15 minutes (including chill)
Servings: about 8 servings
Calories: ~15 kcal per serving
Variations
Sometimes I add a few slices of jalapeño for a spicy kick or substitute rice vinegar for a milder flavor. For extra color, I also like to add a few pink peppercorns or a splash of beet juice.
storage/reheating
I store these pickled onions in a sealed glass jar in the fridge. They stay fresh and crunchy for up to 2 weeks. Since they’re a cold condiment, no reheating is necessary.
FAQs
Can I use white vinegar instead of apple cider vinegar?
Yes, I can substitute white vinegar if needed, but I find apple cider vinegar gives a more rounded, mellow flavor.
How long do pickled onions need to sit before eating?
I wait at least 2 hours, but they taste best if left overnight in the fridge.
Are pickled onions spicy?
They’re not usually spicy, but I add red pepper flakes or sliced jalapeños if I want some heat.
Can I use dried thyme instead of fresh?
Yes, I use about 1 teaspoon of dried thyme if I don’t have fresh sprigs available.
How do I keep the onions from getting too soft?
Letting them cool before refrigerating and not overcooking the brine helps maintain their crunch.
Conclusion
Gordon Ramsay–Style Pickled Onions are my go-to way to liven up almost any dish. Their bold, tangy flavor and simple preparation make them a staple in my kitchen for salads, tacos, burgers, and more.
Print
Gordon Ramsay–Style Pickled Onions
- Total Time: 2 hours 15 minutes (including chill)
- Yield: About 8 servings
- Diet: Gluten Free
Description
These quick pickled red onions are tangy, slightly sweet, and perfectly crisp. Made with apple cider vinegar, garlic, and thyme—they’re a versatile condiment for any dish.
Ingredients
1 large red onion, thinly sliced
1 cup apple cider vinegar
½ cup water
2 Tbsp granulated sugar
1 tsp salt
1 tsp black peppercorns
½ tsp mustard seeds
3 cloves garlic, smashed
2 sprigs fresh thyme (or 1 tsp dried thyme)
Instructions
Place the thinly sliced red onion in a clean glass jar or heatproof bowl.
In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and thyme.
Bring the mixture to a simmer over medium heat, stirring until sugar and salt dissolve.
Pour the hot brine over the onions, ensuring they’re fully submerged.
Let cool to room temperature (15–20 minutes).
Seal the jar and refrigerate.
For best flavor, let chill overnight. They’re ready in 2 hours and last up to 2 weeks.
Notes
Optional additions: jalapeño slices, pink peppercorns, or a splash of beet juice for color.
Use white vinegar for a sharper tang if preferred.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment, Side
- Method: Pickling
- Cuisine: Mediterranean, American
