Red Onion Pickles
Red Onion Pickles is a easy French recipe that serves 4. 30 calories per serving. Recipe by Philippe Etchebest on YouTube.
Prep: 15 min | Cook: 5 min | Total: 30 min
Cost: $4.25 total, $1.06 per serving
Ingredients
- 500 g Red onions (purple) (peeled and sliced into thin strips)
- 250 ml White wine vinegar (fine, unflavored vinegar)
- 250 ml Filtered water (filtered tap water or mineral water)
- 30 g White sugar (about 2 tablespoons)
- 5 g Salt (about 1 teaspoon, optional)
- 10 g Sesame seeds (for the side salad, optional)
- 10 g Sunflower seeds (for the side salad, optional)
Instructions
Prepare the onions
Remove the skin from the red onions, then cut them into thin strips using a sharp knife.
Time: PT5M
Prepare the brine
In a saucepan, combine the water, vinegar, sugar, and salt. Stir until fully dissolved.
Time: PT5M
Boil the brine
Bring the saucepan to a boil for 2 to 3 minutes, then remove from heat.
Time: PT5M
Temperature: 100°C
Sterilize the jars
Submerge the glass jars and their lids in a large pot of boiling water for 10 minutes, then drain and let them air dry.
Time: PT5M
Fill the jars
Place the onion strips in the jars, packing them lightly. Pour the hot brine using a funnel until the onions are completely covered, leaving 1 cm of headspace at the top.
Time: PT2M
Seal and cool
Close the jars with their airtight lids. Let cool at room temperature, then place in the refrigerator.
Time: PT2M
Nutrition Facts
- Calories
- 30
- Protein
- 0.5 g
- Carbohydrates
- 7 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Vegan, Gluten-Free, Vegetarian, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: Sesame
Ingredient Substitutions
- Instead of Red onions (purple): White onions, Yellow onions
- Instead of White wine vinegar: Apple cider vinegar, Rice vinegar
- Instead of White sugar: Cane sugar, Honey (reduce salt)
- Instead of Salt: Sea salt
- Instead of Sesame seeds: Sunflower seeds
- Instead of Sunflower seeds: Sesame seeds
Equipment Needed
- Chef's knife
- Cutting board
- Pot or saucepan
- Wooden spoon or spatula
- Glass jars with lids
- Funnel
- Kitchen thermometer (optional)
- Colander (optional)
- Kitchen tongs (optional)
Critical Steps — Do Not Skip
- Sterilize the jars before filling them.
- Boil the brine to dissolve the sugar and sterilize.
- Pour the hot brine to prevent mold formation.
Chef Tips from the Video
- Add a small sprig of thyme or a few black peppercorns to the brine for an aromatic note.
- Use red wine vinegar for a deeper color.
- For a softer texture, blanch the onions for 30 seconds before slicing.
Troubleshooting
The brine becomes cloudy or forms sediment.
Make sure the sugar and salt are completely dissolved before boiling and filter the brine before pouring.
Mold appears on the surface of the onions.
Check that the jars were properly sterilized and that the onions are fully submerged. Discard the contaminated batch.
The onions remain crunchy and do not absorb the flavor.
Leave the pickles in the refrigerator for at least a week; the longer they rest, the more the acidity penetrates.
Storage
Refrigerator: Store in the refrigerator for up to 6 months.
Freezer: Not recommended.
Room temperature: Do not store at room temperature.
Make-Ahead Tips
- Pickles can be prepared ahead of time and stored for up to 6 months.
- For a stronger flavor, add spices (whole peppercorns, bay leaves) to the brine.
Last updated: August 20, 2026
