As someone who runs a business, juggles lots of projects, and still tries to eat something other than peanut butter on a spoon (Mayvers Crunchy – IYKYK), I’ve found that food prep can feel… aspirational. But this little flavour bomb? It’s achievable. It’s satisfying. It lives in a jar. And it seriously makes everything taste better.
Below, I’ve shared one of my favourite fridge staples: pickled red onions. They’re tangy, crunchy, and the easiest way to make leftovers feel intentional.
Pickled onions are the ultimate I’ve-got-my-life-together ingredient. Add them to:
That salad you said you’d eat for lunch (promise the transformation will be real)
Your leftover situation (turn it into a wrap, add some onions, drool)
Literally any sandwich, ever (except maybe peanut butter, yuck)
They’re also:
Cheap to make
Pretty (that pink colour)
Meal-prep friendly (keep them in the fridge for 3+ weeks)
2 large red onions
1 cup white vinegar
1 cup red wine vinegar
2 x 1 cup water
2 x ¾ cups water
⅓ cup cane sugar
4 tsp good quality sea salt
2 garlic cloves
1 tsp black peppercorns (2 tsp if you dare)
Large jar (sterilised if you’re really going for it)
Sharp knife or mandolin
Bowl (big one)
Large saucepan
Tongs
Size it up: make sure your onions are going to fit into your preferred jar before you start!
Slice it up: Thinly slice your red onions into rings.
Salt soak: Pop your onions into a bowl with 2 cups of water + the salt. Let them sit for 1 hour — this softens the bite.
Make your picking juice: In a saucepan, combine both vinegars, sugar, peppercorns, garlic and 2x ¾ cups water. Bring to the boil.
Cool it down: Once the sugar has dissolved, turn off the heat and let the liquid cool.
Drain and jar: Use tongs to lift the onions out of their salty bath (or pour through a sieve) and then layer them into your jar.
Pour & seal: Pour the cooled liquid over the onions. Make sure to get those peppercorns and garlic in too.
Fridge time: Seal your jar and let it chill (literally) in the fridge for 3 days for ultimate pickle (if you can’t wait that long, you can dig in after a couple of hours).
If you’re flat out with meetings, projects, or just life — do future you a favour. A Sunday jar of these makes the week ahead taste like you actually planned your lunches… even if you didn’t.
