Recipe – quick pickled onions

Pickles. They are a bit of an institution in some countries, most notably in the you ess of aye, where you will find them accompanying all manner of things, or just eaten on their own.


Pickled onions are a little bit different of course, but when used judiciously, can really lift your burger experience. They can round out the flavour profile, as well as adding some much needed acid, salt and often heat (ie chilli). They can cut through the richness of other things, such as cheese, meats and perhaps sauces, and giving a bit of ‘zing’ for your taste buds to mull over.

While this might all sound a bit over analytical – given you may have read our posts before, where we can dedicate several paragraphs to the pro’s and con’s of a particular species of roll, this should come as no surprise.

Which brings us in a round about way to the recipe,

Sure, you can buy then, but picked onions in a jar from the supermarket tend to be whole, small onions, which are not suitable to putting on a burger. To pickle them ‘properly’ takes time, perhaps a couple of days to actually bottle, and then another month or so before you can use then. Not exactly useful when you just decide on the spur of the moment that burgers would be a good idea to have roughly now.

This method creates a fantastic pickled sliced onion, which is thrown together with a few simple ingredients, is prepped in a couple of minutes and ready to eat in about 1/2 hour, but less if needs be. You can also play about with the flavours to suit, but to be honest, I would just follow this and just tweak the pepper to suit your taste.

1 small red onion
1/2 cup champagne vinegar/white vinegar/cider vinegar
6 tea spoons sugar
2 tea spoons sea salt
1/4-1/2 tea spoon cayenne pepper

Thinly slice the onion. In a jar, combine the other ingredients and shake to combine, taste and adjust to suit. Add the onions, shake and mix to combine. Allow to rest for about 30 minutes before using, but sooner would be fine if needed.

It says they keep for a couple of days, but I don’t really low which bit of it is going to go off. After a day or so the colour of the red onion leeches into the liquid, turning it all a strange glowing red colour, but it is still perfectly tasty to have!

So there you go. A very simple but perfectly tasty quick picked onion for your next home made burger construction.

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