Quick-Pickled Onions

x 1

Tangy, crisp quick-pickled red onions ready after a brief cooling period; a versatile condiment for tacos, burgers, salads, and more.

Quick refrigerator-style pickles. Keep refrigerated; best consumed within 2 to 3 weeks. Use maple syrup to keep vegan.

Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Serves

2

Servings

2

1-pint mason jar
small saucepan
knife or mandoline
butter knife or spoon
Vegetarian
Vegan
Gluten-Free
Dairy-Free
Condiment
Quick
Pickle
Healthy
Meal Prep

Ingredients

  • 1 red onion medium, very thinly sliced (about 1/8-inch)
  • 1/2 cup water
  • 1/4 cup distilled white vinegar
  • 1/4 cup apple cider vinegar or additional white vinegar
  • 1 1/2 tablespoon maple syrup or honey
  • 1 1/2 teaspoon fine sea salt
  • 1/4 teaspoon red pepper flakes optional, for heat

Preparation

  1. Pack the sliced onions into a 1-pint mason jar or similar heat-safe vessel; place the jar in the sink to catch any splashes.
  2. In a small saucepan, combine the water, distilled white vinegar, apple cider vinegar, maple syrup or honey, fine sea salt, and red pepper flakes.
  3. Bring the mixture to a gentle simmer over medium heat.
  4. Carefully pour the hot vinegar mixture into the jar over the onions.
  5. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles.
  6. Let the pickled onions cool to room temperature, about 20 to 30 minutes, then cover and refrigerate.
  7. Store in the refrigerator and consume within 2 to 3 weeks; best within a few days for peak texture.