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Tangy, crisp quick-pickled red onions ready after a brief cooling period; a versatile condiment for tacos, burgers, salads, and more.
5 min
Prep Time
5 min
Cook Time
10 min
Total Time
2
Serves
2
Servings
Quick refrigerator-style pickles. Keep refrigerated; best consumed within 2 to 3 weeks. Use maple syrup to keep vegan.
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.
In a small saucepan, combine the water, distilled white vinegar, apple cider vinegar, maple syrup or honey, fine sea salt, and red pepper flakes.
Bring the mixture to a gentle simmer over medium heat.
Carefully pour the hot vinegar mixture into the jar over the onions.
Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles.
Let the pickled onions cool to room temperature, about 20 to 30 minutes, then cover and refrigerate.
Store in the refrigerator and consume within 2 to 3 weeks; best within a few days for peak texture.