Pink Pickled Onions

Course: BreakfastCuisine: SweetDifficulty: Medium


Cooking time



Pink Pickled Onions Made In 5 Minutes My homemade pink pickled onions (pinkled onions!) are the perfect partner for salads, tacos, sandwiches, burgers, curries, chilli con carne, and so much more! By adding these little beauties to your next dish, you will easily bring a splash of colour to your next Instagram food photo! It only takes 5 minutes to make, but I would give it 1 hour before they are good to eat, and they will last months in an airtight container in the fridge. BIFF, BOSH, PICKLED NOSH!

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  • 2 2 Red onion, sliced

  • 200 ml 200 White wine Vinegar

  • 3 tbsp 3 Sugar

  • 1/2 tbsp 1/2 Salt

  • 1 tsp 1 Mustard seeds

  • 10 10 Whole black peppercorns

  • 1 1 Lime, juiced

  • Tools
  • Mandolin

  • Saucepan

  • Jar


  • Add the vinegar, peppercorn (or whole spices of your choice), sugar, lime juice and salt and bring to a boil in the small saucepan on high heat until the sugar has all dissolved.
  • Whilst the pickle is heating up, add the sliced onions to a well-cleaned/sterilised glass jar or Tupperware box with a lid.
  • Then, pour the pickle into the jar of onions and let stand at room temperature until cooled. Cover and pop in the fridge for up to 3/4 weeks (if they last that long)!!

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