Gordon Ramsay's Super Easy Pickled Onions
Gordon Ramsay's Super Easy Pickled Onions recipe makes tangy, crisp pickled onions in just 1 hour. Perfect quick condiment using red onions, vinegar, and simple brine.
Equipment
- small saucepan
- whisk
- knife
- cutting board
- heat-safe glass jar or bowl
- spoon
- measuring cups
- measuring spoons
Ingredients
- 1/2 cup white vinegar
- 1/4 cup apple cider vinegar
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black peppercorns
- 1 small bay leaf
- 1 medium red onion very thinly sliced
Instructions
- In a small saucepan over medium heat, combine the white vinegar, apple cider vinegar, sugar, salt, peppercorns, and bay leaf. Bring the mixture to a simmer, stirring occasionally with a whisk, just until the sugar and salt fully dissolve, about 2 minutes.
- While the brine is heating, use a sharp knife to trim the ends off the red onion and then slice it into very thin half-moon strips. This allows the brine to penetrate quickly for maximum flavor.
- Place the sliced onions into a clean, heat-safe glass jar or bowl. The glass will not react with the acidic liquid.
- Carefully pour the hot brine directly over the onions in the jar, ensuring all the peppercorns and the bay leaf are included.
- Use a spoon to gently press the onions down so they are fully submerged in the liquid. Let the mixture cool at room temperature for about 30 minutes.
- Once cooled, secure a lid on the jar and transfer it to the refrigerator. The onions will be ready to eat in about 1 hour, but their flavor and color will deepen and improve over 24 hours.
Notes
The onions will be ready to eat in about 1 hour, but their flavor and color will deepen and improve over 24 hours.