Pink Pickled Onions

"Pinkled"- Pink Pickled Onions

"Pinkled"- Pink Pickled Onions

Course: Breakfast, Lunch, DinnerCuisine: Toppings, SidesDifficulty: Easy


Cooking time



My homemade pink pickled onions (affectionately known as pinkled onions!) are the perfect quick pickles to partner with salads, tacos, sandwiches, burgers, curries, chili, and so much more!

By adding these vibrant pink onions to your next dish, not only do you elevate its visual appeal—perfect for your next Instagram photo—but you also introduce a delightful tang that complements various flavuors. Crafting these quick pickled onions takes just 5 minutes, though I recommend letting them sit for about an hour before digging in. Rest assured, they will last for months stored in an airtight container in the fridge. BIFF, BOSH, PICKLED NOSH!

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  • 3 Red onion, sliced

  • 400 ml White Wine Vinegar

  • 4 tbsp Sugar

  • 1 tbsp Salt

  • 1 tsp Mustard seeds

  • 10 Whole black peppercorns

  • 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)!!


  • Yellow Onions - Yellonions
  • If you follow the same recipes above but add 1tsp turmeric to white onions instead of red onions, you'll have a bright yellow pickled onion. I like to add dried chillis and cardomon to this recipe.

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