Side Dishes

Gordon Ramsay Pickled Onions: Quick Crunchy Flavor Boost Recipe

ByJoe Grayson January 5, 2026January 5, 2026

Introduction

Gordon Ramsay’s pickled onions offer a quick and crunchy flavor boost to any meal. These tangy, sweet, and slightly salty pickles are perfect for adding a burst of brightness to sandwiches, salads, and more.

Inside a clear glass jar, several slices of pickled onions are shown close up. The onion slices are thick, with a deep pink to reddish-purple color, shiny and wet from the pickling liquid that fills the jar. The slices have a smooth texture with visible layers running through them, some curved and others more angular. A single pale seed is seen resting among the onions. The jar rim is visible at the top edge of the image, with the bright colors of the onions contrasting against the white marbled surface beneath. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 small red onions, thinly sliced
2 cups white vinegar
2 cups water
⅓ cup cane sugar
2 tablespoons sea salt
1–2 cloves garlic (optional)
Mixed peppercorns, to taste (optional)

Instructions

Step 1: Peel and thinly slice the red onions. Place them in a bowl and set aside.
Step 2: Divide the sliced onions between clean glass jars. Add garlic cloves and peppercorns if using.
Step 3: In a saucepan, combine white vinegar, water, cane sugar, and sea salt. Heat gently, stirring until the sugar and salt dissolve completely.
Step 4: Remove the saucepan from heat and let the brine cool for 10 to 15 minutes.
Step 5: Pour the warm brine over the onions in the jars, making sure they are fully submerged.
Step 6: Let the jars cool to room temperature without lids, then seal and refrigerate.
Step 7: Enjoy your pickled onions after at least one hour, or for best flavor, leave them overnight.

Tips & Variations

Use a mandoline for evenly thin onion slices to ensure consistent pickling.
Add a splash of beet juice for a vibrant pink color and subtle earthiness.
Try substituting cane sugar with honey for a richer sweetness.
Include sliced fresh chili for a spicy kick.

Storage

Store the pickled onions in airtight glass jars in the refrigerator. They stay fresh for up to two weeks. Enjoy cold as a flavorful topping or ingredient. There’s no need to reheat; serving chilled preserves their crisp texture.

How to Serve

The image shows a close-up of a jar filled with bright pinkish-red pickled onion slices. The onion slices are thick and glossy, floating in a clear, slightly reddish liquid. The layers of onion are curved and shiny, with a smooth texture, and there is a small light-colored seed visible among the slices. The jar is clear glass, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How long do pickled onions need to sit before eating?

You can enjoy the pickled onions after one hour for a quick tangy crunch, but letting them sit overnight enhances the flavor for best results.

Can I use other types of vinegar?

Yes, you can substitute white vinegar with apple cider vinegar or malt vinegar. Just keep in mind it may change the flavor and color slightly.

Gordon Ramsay Pickled Onions: Quick Crunchy Flavor Boost Recipe

★★★★★

4.7 from 240 reviews

Gordon Ramsay’s Quick Pickled Onions recipe offers a fast and flavorful way to add a crunchy, tangy boost to your meals. These pickled onions combine thinly sliced red onions with a balanced brine of white vinegar, water, cane sugar, and sea salt, optionally enhanced with garlic and mixed peppercorns for extra depth. Ready to enjoy in as little as one hour and perfect for topping salads, sandwiches, and more.

Author: Joe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 1 hour 15 minutes (including cooling and marinating time)
Yield: Approximately 2–3 cups of pickled onions (serves 6–8 as a condiment) 1x
Category: Condiment
Method: No-Cook
Cuisine: British
Diet: Vegetarian

Ingredients

Scale

For the Pickles

2 small red onions, thinly sliced
2 cups white vinegar
2 cups water
⅓ cup cane sugar
2 tablespoons sea salt

Optional Add-Ins

1–2 cloves garlic
Mixed peppercorns, to taste

Instructions

Prepare Onions: Peel and thinly slice the red onions using a sharp knife or mandoline for uniform slices. Place them in a bowl and set aside.
Fill Jars: Divide the sliced onions evenly between clean glass jars. Add optional garlic cloves and mixed peppercorns into the jars if desired to infuse additional flavor.
Make Brine: In a saucepan, combine white vinegar, water, cane sugar, and sea salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt have fully dissolved.
Cool Brine: Remove the saucepan from heat and allow the brine to cool for about 10 to 15 minutes, ensuring it is warm but not hot before pouring over the onions.
Combine & Submerge: Pour the warm brine into the jars until the onions are completely submerged, ensuring even pickling.
Seal & Refrigerate: Leave the jars open to cool to room temperature, then seal with lids tightly and refrigerate.
Wait & Enjoy: Enjoy the pickled onions after at least one hour for a quick crunch or refrigerate overnight for maximum flavor development.

Notes

Best enjoyed cold as a topping for salads, sandwiches, tacos, or grilled dishes.
Store in airtight glass jars in the refrigerator to maintain freshness.
Consume pickled onions within two weeks for optimal taste and safety.
Use a mandoline for uniform thin slices, which aids even pickling and texture.
Adding peppercorns and garlic is optional but enhances complexity and aroma.

Keywords: pickled onions, quick pickles, Gordon Ramsay recipe, crunchy onions, tangy condiment, easy pickling, British cuisine, no-cook recipe

Joe Grayson

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