Jamie Oliver Pickled Red Onions Recipe [Tips & Tricks]

I’ll never forget the first time I tried pickled red onions. It was at a small taco stand tucked away in a quiet corner of the city. The tacos were amazing, but it was the onions-zingy, sweet, and just the right amount of tang-that stole the show.

That started my obsession with quick pickles. I’ve tried so many recipes over the years, but Jamie Oliver’s version? It’s the one I always come back to. It’s easy, fast, and delivers that perfect balance of sharp and sweet.

If you’ve never pickled onions before or just want to up your game, you’re in for a treat.

Jamie Oliver’s Pickled Red Onions Recipe

I discovered this recipe while binge-watching Jamie Oliver’s cooking videos on a rainy Sunday afternoon. He made pickled onions look so effortless. I tried it the next day and instantly fell in love with the flavor and the color-vibrant pink and oh-so-beautiful.

Here’s why this recipe works so well:

• It takes only minutes to prep
• Uses just a handful of ingredients
• Is perfect for tacos, burgers, salads, or even on toast
• Adds a pop of color and tang to almost anything

This is a quick pickle method, not a traditional canning process. So you won’t need any special equipment or hours of your life. Just slice, pour, and wait a little.

Ingredients Needed

I’ve made this recipe enough times to know it by heart. You don’t need a long list of hard-to-find ingredients. Everything is probably already in your kitchen.

Here’s what you’ll need:

• 1 large red onion – sliced very thin
• ½ cup red wine vinegar – for that signature zing and color
• 1 tablespoon sugar – balances out the acidity
• 1 teaspoon sea salt – enhances all the flavors
• Optional: a few peppercorns or a sprig of thyme – for subtle extra layers

You can play around with the extras, but the core four-onion, vinegar, sugar, salt-are non-negotiable.

How To Make Jamie Oliver’s Pickled Red Onions

I usually make this while dinner is cooking. By the time everything else is done, the onions are already vibrant and tasty.

Step-by-step

• Slice The Onion

  Cut it as thinly as possible. The thinner the slices, the quicker they’ll pickle. I use a mandoline for speed and uniformity.

• Make The Pickling Liquid

  In a bowl or small saucepan, combine vinegar, sugar, and salt. Stir until the sugar and salt dissolve. You don’t need to boil it-just mix well.

• Add Optional Flavorings

  Toss in a few peppercorns or a sprig of herbs if you’re feeling fancy. Jamie sometimes adds bay leaves or chili flakes too.

• Pour The Liquid Over The Onions

  Place the sliced onions in a clean jar or bowl. Pour the warm (not hot) pickling liquid over them until fully submerged.

• Let Them Sit

  Wait at least 15-20 minutes. The onions will start to turn a brilliant pink. The longer they sit, the better the flavor.

That’s it. Done and dusted.

Ingredient Science Spotlight

I geek out over food science, so let’s dive in for a second. There’s real magic behind the simplicity.

• Red Onions

  Their anthocyanins (the pigments that give them their deep purple color) react to the acidity in vinegar, turning them pink. It’s beautiful-and totally natural.

• Vinegar (acetic Acid)

  Drops the pH level and preserves the onions. It also firms them up just slightly, giving you a perfect crisp-tender bite.

• Sugar

  Not just for sweetness-it softens the harshness of the vinegar and balances the flavor.

• Salt

  Enhances the natural sweetness and aroma of the onion while helping draw out moisture.

This isn’t just pickling-it’s controlled flavor alchemy.

Expert Tips

After dozens of batches (some better than others), here’s what I’ve learned:

• Use A Mandoline

  Thin, even slices pickle faster and look more appealing.

• Let Them Cool Before Refrigerating

  Don’t rush this. Let the jar come to room temp before popping it in the fridge to avoid cloudiness.

• Use A Non-reactive Container

  Stick with glass or ceramic. Metal can react with vinegar and mess with the flavor.

• Double The Recipe

  Trust me. One jar disappears fast.

• Taste And Tweak

  Like more tang? Use less sugar. Want sweetness? Add a touch of honey instead.

Recipe Variations

While Jamie keeps it simple, I’ve had fun riffing on the original over time. Here are some killer variations:

• Spicy Pickled Onions

  Add sliced jalapeños or a pinch of chili flakes to bring heat.

• Citrus Twist

  Swap out half the vinegar for fresh lime juice. Perfect for tacos.

• Herb-infused

  Add a sprig of rosemary or thyme to give it a garden-fresh note.

• Garlic Lovers’ Version

  Throw in a few thin slices of raw garlic. The flavor deepens over time.

• Sweet & Smoky

  Add a teaspoon of maple syrup and a few crushed coriander seeds.

Don’t be afraid to experiment. Worst-case? You have another excuse to make more onions.

Final Words

I keep a jar of these in my fridge at all times. They’re my go-to when a meal feels a little flat. Sandwiches, grain bowls, scrambled eggs-seriously, everything gets a glow-up.

I even gift jars of these during the holidays. Throw on a cute label and ribbon? People love it. They ask for the recipe every single time.

The best part? You made it yourself. In under 30 minutes. With stuff you already had.

FAQs

What Are The Key Ingredients For Jamie Oliver’s Pickled Red Onions?

You’ll need red onions, vinegar (white or apple cider), sugar, salt, and a few spices like black pepper and mustard seeds.

How Long Do Jamie Oliver’s Pickled Red Onions Last?

They can last up to 2 weeks in the fridge if stored in an airtight jar.

Can I Use A Different Vinegar For The Pickled Red Onions?

Yes, you can use apple cider vinegar or malt vinegar if you prefer a different flavor.

Do I Need To Cook The Red Onions Before Pickling Them?

Nope! The red onions are just sliced thin and then pickled in the vinegar mixture.

How Soon Can I Eat Jamie Oliver’s Pickled Red Onions?

You can start eating them within an hour, but they taste best after a few hours or overnight.

Can I Adjust The Sweetness Of The Pickled Red Onions?

Yes, you can add more or less sugar depending on how sweet you want them.

Do I Need To Peel The Onions Before Pickling Them?

Yes, make sure to peel the onions before slicing them.

Can I Add Other Ingredients To Jamie Oliver’s Pickled Red Onions?

Definitely! You can try adding garlic, chili flakes, or even herbs like thyme.

Is Jamie Oliver’s Pickled Red Onions Recipe Vegan?

Yes, it’s totally vegan-friendly!

Can I Use This Recipe With Other Vegetables?

Yes, you can pickle other vegetables like carrots, cucumbers, or beets using the same method.