Jamie Oliver’s pickled red onions are exactly what they sound like-thinly sliced red onions steeped in a tangy, slightly sweet vinegar mixture. They’re vibrant, sharp and full of flavor. But there’s something extra about Jamie’s version.
They aren’t just a garnish. They’re a flavor bomb. He uses simple ingredients but manages to bring out this balance of acidity, sweetness and brightness that can lift just about any dish. Think tacos, grilled meats, salads, sandwiches. you name it. One spoonful and you’ll realize: this isn’t just an afterthought. It’s the star that steals the scene when used right.
The best part? You don’t need to be a master chef to make them. It’s one of those simple recipes that delivers way more flavor than the effort it takes.
Jamie Oliver Pickled Red Onions Recipe
Ingredients Needed
Jamie keeps it straightforward. Here’s what you’ll need:
- 2 red onions – The main player. Choose ones that feel firm and look deep purple.
- ½ a cup of red wine vinegar. This gives that rich, tangy base.
- 1 tablespoon of sugar. To balance the acidity.
- 1 teaspoon of salt. Helps break the onion down and enhance flavor.
- Optional add-ins: peppercorns, bay leaves, chili flakes or herbs like thyme.
Optional ingredients can take the onions in different directions. Add chili for heat. Peppercorns for bite. It’s customizable-once you know the base, you can riff as much as you want.
Equipment Needed
You don’t need fancy kitchen gear. Just the basics:
- A sharp knife or mandoline. Thin slices are key here. A mandoline gives even, paper-thin slices. If using a knife, make it sharp and take your time.
- A small saucepan – To heat the vinegar mixture.
- A clean jar with a lid. Any mason jar or jam jar will do as long as it seals tight.
- Chopping board – Of course.
That’s it. No vacuum sealer, no canning equipment. Just a jar and a bit of heat.
How To Make Jamie Oliver’s Pickled Red Onions
Let’s walk through the steps. It’s quick-around 10 minutes from start to finish (plus cooling time).
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Slice the onions.
Cut them in half, peel and slice them thinly. The thinner the better. they soak up the pickling liquid faster.
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Make the pickling liquid.
Pour the red wine vinegar into a small saucepan. Add the sugar and salt. Stir and warm it gently over low heat until everything dissolves. No need to boil it.
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Pack the onions into the jar.
Drop the sliced onions into your clean jar. Pack them loosely-not too tight.
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Pour the hot liquid over.
Carefully pour the warm vinegar mix over the onions. Make sure they’re all covered.
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Let it cool.
Leave the jar uncovered on the counter until it cools to room temp. Then pop the lid on and stash it in the fridge.
You can eat them within 30 minutes. But give them a few hours and the flavor deepens. By the next day? Magic.
What I Learnt
Here’s the surprise: pickling is ridiculously easy. Before trying this, I thought pickling was some mysterious, old-school kitchen ritual that took days and special tools. Nope.
Jamie’s method taught me a few key things:
- Acid is a powerful transformer. Just vinegar, sugar and salt can turn raw onions into something bright, zesty and punchy.
- Homemade tastes better. Store-bought pickled onions tend to be overly sweet or weirdly soft. These stay crisp and fresh.
- Small things make a big difference. These onions can totally change a dish. Add them to a burger or a taco and suddenly you’ve got zing, contrast and crunch.
And most importantly: simple techniques can have big impact.
Recipe Tweaks For Jamie Oliver’s Pickled Red Onions
Jamie’s original recipe is a great base-simple, bright and zesty. But let’s be honest, half the fun is making it your own. Here’s how to level up or personalize his pickled red onions.
1. Play with the acid
Jamie usually calls for red wine vinegar or white wine vinegar. Both are solid choices. But you could switch it up with apple cider vinegar for a mellow tang or sherry vinegar if you want a more complex, nutty edge. Rice vinegar brings subtle sweetness, especially nice with spicy food.
2. Add something sweet-or spicy
Jamie adds a bit of sugar to balance the acidity. Want to get creative? Try maple syrup or honey instead. Even brown sugar gives it a deeper, almost caramel note.
For heat? Toss in a few slices of fresh chili. Jalapeño works well. A dried chili flake pinch is another easy twist. Want bolder heat? A few black peppercorns or a slice of habanero (if you’re brave) can do the trick.
3. Use aromatics and herbs
Onions love company. Think garlic slivers, whole coriander seeds, fennel seeds or a bay leaf. A sprig of thyme or rosemary adds earthiness. Even star anise gives a surprisingly good flavor in Asian-inspired dishes.
4. Slice it your way
Jamie’s thin slices are classic. But if you’re in a rush, use a mandoline to get even shavings quickly. Want more crunch? Cut the onions thicker and let them sit longer in the brine-overnight works wonders.
5. Color and variety
Stick with red onions for that signature magenta hue. But if you’re experimenting, mix in shallots for a sharper bite or sweet white onions for a mellow option. Just don’t skip the red entirely unless you’re okay losing that vibrant color.
Storage Tips For Leftovers
Once you’ve made your batch, the last thing you want is for it to go limp or funky too soon.
1. Use a clean, airtight jar
This one’s a dealbreaker. Make sure your jar is sterile before adding the onions. Hot water wash or dishwasher sterilizing does the trick. Anything dirty can spoil your batch fast.
2. Cool the brine before storing
If you pour hot brine over the onions, let the jar cool to room temp before sealing and refrigerating. Otherwise, moisture can build up and mess with the texture (or cause cloudiness).
3. Keep them in the fridge
Jamie’s pickled onions are quick-pickled, not fully fermented. So they’re not shelf-stable. They need the cold. Store them at the back of your fridge where the temperature’s most consistent.
4. Shelf life
They’re best within 2-3 weeks. You’ll notice the sharpness mellow over time and the flavor deepen. After a month, they might get soggy. If the brine gets cloudy, funky-smelling or mold appears, it’s time to toss.
5. Don’t double-dip
Use clean utensils every time. No fingers. No contaminated forks. Just trust us-keep the jar pure and your pickles happy.
What To Eat With Jamie Oliver’s Pickled Red Onions?
These pickled onions are tiny flavor bombs. Sweet, sour, crunchy and bright. they lift almost any dish. Here’s where they shine.
1. Tacos, wraps and sandwiches
Think of them as a natural finisher. A handful on pork tacos? Perfect. Inside a grilled halloumi wrap? Heavenly. With pulled chicken or roast beef sandwiches? Yes and yes. The acidity cuts through richness like a charm.
2. Salads and bowls
A quinoa or lentil bowl with avocado, chickpeas and tahini dressing can feel a bit flat. Add pickled onions and it suddenly has edge and snap. Same goes for couscous or rice salads.
3. Cheese boards and charcuterie
Move over gherkins. These onions are the upgrade. They balance out creamy cheeses and fatty cured meats. A bite of Brie, a slice of salami and a shard of pickled onion? That’s a flavor trifecta.
4. Eggs and brunch
Top your scrambled eggs, omelette or avo toast with a little pile. It’s a game-changer. Bonus points if there’s feta or smoked salmon involved.
5. Burgers and hot dogs
Classic upgrade. Add them to a cheeseburger or veggie burger for an instant lift. Or throw some in with a sausage-in-a-bun and watch it come alive.
6. Curries and rice dishes
This might surprise you but these onions love spice. On the side of a butter chicken or lentil dal, they add just the right brightness. Even with biryani-they’re a match.
FAQs
How Long Do Jamie Oliver’s Pickled Red Onions Take To Make?
They take about 10 minutes of prep time, plus a few hours for pickling to really soak in the flavor.
Can I Use White Onions Instead Of Red For Jamie Oliver’s Pickled Onions?
You can, but the color and flavor will be a bit different. Red onions give a nice balance of sweetness and tang.
How Long Do Jamie Oliver’s Pickled Red Onions Last?
They’ll last about 2 weeks in the fridge, but they’re best within the first week for maximum crunch and flavor.
