Try your hand at this recipe by blogger Erin Scott for pickled onions, the perfect topping for a quality homemade beef burger.

500 ml



Skill level

Average: 4.1 (27 votes)


  • 1¾ cups apple cider vinegar
  • ½ cup sugar
  • 2 tsp sea salt
  • 1 tsp caraway seeds
  • 1 tsp black peppercorns
  • 2 dried bay leaves
  • 1 large red onion, peeled, halved and thinly sliced
  • 500 ml size glass jar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the pickled onions, warm the vinegar, sugar, salt, caraway seeds, peppercorns, and bay leaves in a small saucepan. Simmer gently for 10 minutes, stirring occasionally to make sure the sugar fully dissolves.

Pack as many onion slices as you can into the jar. Pour the hot liquid and all accompanying spices over the tops of the onion slices. Cover the jar and let everything cool to room temp, and you’ve got quick-pickled onions.


Recipe from Yummy Supper: 100 Fresh, Luscious, and Honest Recipes from a {Gluten-Free} Omnivore by Erin Scott, with photographs by Erin Scott (Rodale Books, $24.99, available August 2014).

Read our interview with Erin Scott of Yummy Supper, and get more of her recipes.