Mary Berry Pickled Onions

It’s funny how something so simple can completely change a meal. These pickled onions do exactly that. With just a red onion, some vinegar, and a splash of something sweet, you’ve got yourself a jar of tangy magic that goes with almost anything—from toasties to tacos. Inspired by Mary Berry’s no-fuss approach, this recipe is quick to throw together and perfect for those moments when your meal feels like it’s missing something.

Ingredients You’ll Need

• 1 medium red onion, peeled and sliced thinly
• ½ cup water
• ¼ cup distilled white vinegar
• ¼ cup apple cider vinegar (or more white vinegar)
• 1½ tablespoons maple syrup or honey
• 1½ teaspoons sea salt
• ¼ teaspoon red pepper flakes (optional)

How to Make It

1. Slice the onion: As thinly as you can manage. A sharp knife or mandoline helps.

2. Pack it in: Place those slices into a clean glass jar. A mason jar or jam jar will do fine.

3. Warm the brine: In a small saucepan, mix the water, vinegars, sweetener, salt, and chilli flakes. Heat gently until it starts to simmer, not boil.

4. Pour it in: Carefully pour the hot mixture over the onions in the jar. It should just cover them.

5. Settle and seal: Use a spoon to press down the onions and release any trapped air bubbles. Let the jar cool for half an hour, then screw on the lid.

6. Wait it out: Pop the jar in the fridge and try to wait at least 24 hours. They’re even better after 48.

Common Mistakes

• Go for red onions – they pickle beautifully and turn the prettiest shade of pink.
• Don’t skip the sweetener – it’s what balances the vinegar’s sharpness.
• Thin slices matter – the thinner the slice, the faster and better they pickle.
• Adjust the heat – leave out the chilli flakes if you want them mild, or double up if you like a kick.
• Let them sit – the flavour builds over time, so the longer you wait, the better they get.

Storage and Reheating Tips

• Refrigerate: First, let the leftover pickled onions cool until they reach room temperature. Store them in a sealed jar in the fridge for up to two weeks.
• Freeze: Not recommended – freezing messes with their texture.
• Reheat: No need. These are served cold or at room temperature.

What to Serve With It

Add these to:

• Tacos & burritos
• Grilled burgers & hot dogs
• Avocado toast
• Charcuterie boards
• Cheese plates
• Grain bowls or roasted veg salads

Frequently Asked

Why did my onions turn dull?
It usually means they weren’t packed tightly or the brine wasn’t hot enough.

Can I use white onions?
You can, but red onions give better colour and flavour for this quick recipe.

How long do they last?
They’re best within 2 weeks. After that, they may start to soften too much.

Can I double the batch?
Absolutely. Just keep the ratios the same and use larger j

Try More Recipes:

• Mary Berry Tomato And Basil Soup
• Mary Berry Chicken Chasseur
• Mary Berry Chicken Lasagne