Use it Up! Fun Ways to Use Your Produce Box

Written By WardellCORE

Authors : Chiara Bertasso and Jessica Lantzke - Nutrition and Dietetic students University Centre for Rural Health

Simple Pickled Onions

Not sure what to make with what you’ve got? If you’re staring at a fridge full of the usual veggie box staples and feeling uninspired, you’re in the right place. These recipes are built around commonly received fruit & vegetables, with easy but creative ideas to turn them into filling meals, snacks, and extras you can use throughout the week.

These quick pickled onions are an easy way to add crunch and tang to meals using pantry staples. They’re great on sandwiches, salads, tacos, grain bowls, or alongside roasted vegetables and proteins. 

Choose the hot or cold method depending on whether you want them ready fast or extra crunchy.

Makes 1 small jar. Prep time 10 minutes. Let sit for a few days.

Ingredients

  • 1 medium onion, thinly sliced (both red and brown onion work, red is milder)

  • ½ cup white vinegar

  • ½ cup water

  • 2 tablespoons sugar

  • 1 teaspoon salt

Methods

Quick Pickle (Hot Method)

Best if you want them ready quickly with a milder flavour.

  1. Place the sliced onion into a clean heatproof jar or bowl.

  2. Add the vinegar, water, sugar, and salt to a small saucepan.

  3. Heat gently, stirring, until the sugar and salt dissolve. Bring just to a simmer, then remove from heat.

  4. Pour the hot pickling liquid over the onions, ensuring they are fully submerged.

  5. Allow to cool to room temperature, then refrigerate.

Extra Crunchy Pickle (Cold Method)]

This method works just as well if you can’t be bothered heating the pickling liquid or you want a crunchier, more pungent bite.

  1. Place the sliced onion into a clean jar or bowl.

  2. In a jug or bowl, combine the vinegar, water, sugar, and salt. Stir well until fully dissolved.

  3. Pour the cold pickling liquid over the onions, making sure they are submerged.

  4. Cover and refrigerate.

Ready to eat: 2–3 hours (but best after a few days)
Texture: Crunchier, more pungent. The longer you leave them, the milder they become.

To Serve

  • Serve alongside grain bowls, tacos, wraps, sandwiches - well anything really!

  • Best after a few days once the flavour develops

Storage

Store in the fridge for up to 2 weeks.

Tips & Variations

  • This vinegar-to-water ratio can be scaled up for larger jars or more onions.

  • Add peppercorns, mustard seeds, bay leaf, or chilli flakes for extra flavour.

WardellCORE
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