Quick-Pickled Red Onions
These quick-pickled red onions are the perfect topping to elevate burgers, tacos, bowl meals, sandwiches, salads—you name it. They're perfectly tangy, slightly sweet, and last weeks in the fridge.
Servings: 8 servings (1/4 cup each)
Equipment
- 1 medium saucepan
- 1 mandoline
- 1 funnel
- 2 8 oz glass jars or 1 16 oz glass jar
Ingredients
- 1 large red onion
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 TBSP maple syrup
- 2 tsp fine sea salt See notes for coarse Kosher salt conversion
- 1 TBSP pickling spices
- 2 garlic cloves, peeled and smashed
- 1/4 tsp red chili flakes (optional)
Instructions
- Fill a medium-sized saucepan with the apple cider vinegar and water, then stir in the maple syrup and the salt.
- Heat over medium-low, stirring occasionally, until the salt dissolves. No need to bring it to a simmer—as long as the salt dissolves, you're good to go. Remove from heat and set aside to cool a bit.
- Slice the onions, preferably thin and with a mandoline slicer for uniform shape.
- Divide the pickling spices, garlic cloves, and red chili flakes (if using), between the two jars, followed by the sliced onions, packing them in up to the headspace of the jar. If you're using one 16 oz jar, just pop everything into it.
- Place the jars into the sink to avoid a mess and once the vinegar mixture is warm instead of hot, carefully pour it into the jars up to the headspace. Use a funnel if you want to be extra careful.
- Let the jars sit on the counter, uncovered, until they come to room temperature. Then seal them with lids and pop them in the fridge for at least an hour. At that point, they should be nice and softened, and carry out that tangy pickled taste you want!
Notes
Salt: Because salts differ in crystal size and density, 2 teaspoons of fine sea salt are roughly equivalent to 3 teaspoons (1 tablespoon) of Morton Kosher Salt or 4 teaspoons of Diamond Crystal Kosher Salt.
Leftover brine: If you have leftover vinegar mixture, seal it up in a glass jar and save it for your next quick pickle! It should keep in the fridge for 1-3 months.
Nutrition
Serving: 1serving (1/4 cup) | Calories: 14kcal | Carbohydrates: 4g | Sugar: 3g
