Pickled Red Onions

If you’ve ever felt like your tacos, salads, or avocado toast were missing a final "pop" of colour and flavour, these pickled red onions are the answer. They add an instant brightness and crunch that elevates almost any meal. The best part? You likely already have the ingredients you need in your pantry. With just five minutes of prep and a few basic staples, you can transform a humble red onion into a tangy, vibrant topping. They stay perfectly crisp in the fridge for up to 3 weeks, making them the ultimate low-effort, high-reward addition to your weekly meal prep.

Ingredients

• 1 large red onion

• 120ml vinegar

• 1 tbsp sugar

• 250ml hot water (not boiling)

• Pinch salt

Instructions

1. Slice the onion as thin as you can and stuff into a clean jar

2. Combine the vinegar, hot water, sugar and salt into a measuring cup and stir until the sugar and salt have desolved

3. Pour the liquid mixture into the jar with the onions, until the onions are fully immersed

4. Put the lid on the jar, and put into the fridge

5. The onions will be ready to eat in an hour, and can be kept in the fridge for 2 weeks

Why They’re a Gut-Health Hero:

As a dietitian, I love these for more than just their flavour. They are a powerhouse for your gut health.

Better for IBS: Did you know that the pickling process helps reduce the FODMAP content? The fructans (the fermentable carbohydrates that often trigger IBS symptoms) leach out into the vinegar brine, making pickled onions better tolerated for those with sensitive guts or IBS compared to raw onions.

Prebiotic Power: They are packed with prebiotic fibre, which acts as "fuel" for your beneficial gut bacteria, supporting a thriving microbiome.

Rich in Polyphenols: That stunning, vibrant purple hue comes from polyphenols; powerful plant compounds that have antioxidant properties which can help to reduce inflammation.