Gordon Ramsay Pickled Onions: Quick Crunchy Flavor Boost Recipe
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.
- 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
