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Gordon Ramsay Pickled Onions

Gordon Ramsay Pickled Onions

These bright, crisp, and slightly sweet onions offer a punchy acidity that balances rich meats and fresh salads perfectly. By following Gordon’s specific technique, you can avoid the common pitfalls of homemade pickling and achieve professional results every time.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 25 minutes
Servings: 2 jars
Course: Condiment, Side Dish
Cuisine: American, British
Calories: 5
Ingredients Method Notes

Ingredients
  

  • 2 small red onions
  • 2 cups white vinegar
  • 2 cups water
  • 1/3 cup cane sugar
  • 2 tablespoons sea salt
  • 2 cloves garlic optional
  • 1 teaspoon mixed peppercorns optional

Method
 

  1. Peel the red onions and slice them as thinly as possible. Using a mandoline or a very sharp knife is recommended to achieve slices you can almost see through.
    2 small red onions
  2. Divide the sliced onions evenly between two or three clean glass jars. If you are using the optional garlic or peppercorns, add them to the jars now.
    2 cloves garlic, 1 teaspoon mixed peppercorns
  3. In a small saucepan, combine the white vinegar, water, cane sugar, and sea salt.
    2 cups white vinegar, 2 cups water, 1/3 cup cane sugar, 2 tablespoons sea salt
  4. Place the saucepan over medium heat and bring it to a gentle simmer. Stir the mixture constantly until the sugar and salt have completely dissolved and the liquid is clear.
  5. Remove the brine from the heat and allow it to cool slightly. It should be warm to the touch but not scalding hot when it hits the onions.
  6. Carefully pour the warm brine over the onions in the jars, ensuring every slice is fully submerged in the liquid.
  7. Leave the jars uncovered and let them sit at room temperature until they have cooled completely.
  8. Once cooled, seal the jars with their lids and store them in the refrigerator. The onions will be ready to eat in about an hour, but the flavor is best after resting overnight.

Notes

Ensure the vinegar mixture is heated until the sugar and salt are perfectly clear to avoid a gritty texture. Do not freeze the onions as it destroys their crispness.