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  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegan
  • Vegetarian

Pickling is a great way to make seasonal produce last longer, while also adding a heap of flavour. Give it a try and make this pickled red onion recipe.

  • Makes2, Makes about 2 cups
  • Prep time10 minutes
Pickled red onion


  • 3 thinly sliced red onions
  • 1 cup (250ml) red wine vinegar or white wine vinegar
  • 1 tbs caster sugar
  • 2 tsp salt
  • 1/2 tsp cumin seeds, toasted
  • 1/2 tsp mustard seeds, toasted

Nutritional information

Per 1/4 cup: Energy: 126kJ/30 Cals (1%), Protein: 1g (2%), Fat: 0.2g (0%), Sat Fat: 0g (0%), Sodium: 580mg (29%), Carb: 5g (2%), Sugar: 5g (6%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place onion in a sterilised jar. Combine vinegar, sugar, salt, cumin seeds and mustard seeds in a bowl, then stir until the sugar and salt dissolve. Season with pepper.

  2. Step 2

    Pour pickling liquid over the onion to completely cover. Set aside for 15 mins. Seal and store in the fridge for up to 1 week.