Add a splash of colour and flavour to your dishes with this quick pickled red onions recipe from Alex Snodgrass, author of The Comfortable Kitchen

Want to jazz up a dish? Pickled red onions are a great way to give it a bright pop of flavour and colour! Not only are they bright pink and gorgeous, they’re tangy and add a little crunch, too.

While I love adding them to tacos, salads, and bowls, they’re also a great addition to dishes like the Salmon al Pastor and Fried Avocado Tacos – you can find these recipes in our April issue, out now!

This recipe is quick, easy and delicious, plus it’s suitable for anyone following a gluten-free, dairy-free, paleo, Whole30, grain-free or vegetarian diet. Enjoy!

Quick and easy pickled red onions recipe

Makes 4 servings

Total time: 40 minutes


  • 1 small red onion, halved and thinly sliced
  • 180ml apple cider vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon black peppercorns
  • ½ teaspoon coriander seeds


  1. Place the sliced onion in a large bowl and cover with hot water. Let it sit for 5 minutes (this takes the bite out of the onion).
  2. Meanwhile, in a medium bowl, whisk the vinegar, salt, peppercorns and coriander seeds until all the salt has dissolved.
  3. Drain the onion and place it in the vinegar mixture. Stir until well combined, cover (or transfer to an airtight container or jar), and transfer to the fridge to chill before serving, at least 30 minutes.

Storage: While these can be kept in the fridge for up to 2 weeks, I prefer to use mine within the first week.

The Comfortable Kitchen (£25) by Alex Snodgrass is out now

karen hauerFind more recipes and cooking inspiration from Alex Snodgrass in our April issue – click here to order yours now and get free delivery direct to your door!