Pickled Red Onions
Servings
1 Medium Masson Jar
Prep Time:
10 min
Cook time:
0 min
Perfect For:
Condiment
About this Recipe
These pickled red onions will level up any dish you add them to! They are so simple to prepare and take less than 10 min. You are ready to eat them after only 30 minutes!
This is a perfect example of how simple it can be to bring a dish to the next level. Most of the time, it doesn’t require long and complicated things.
You can store this recipe in the fridge for up to 3 weeks. I always make sure that I have a jar on hand. You can add them to tacos, nachos, salads, wraps, and so on! (Pssst, make sure to have a look at my most delicious wrap recipe!) There are so many delicious possibilities.
What you will need
- Red onions: I definitely recommend red onions for this recipe. One medium red onion will fill up a medium size mason jar.
- Vinegar: I’m using a combination of apple cider vinegar and white vinegar, but you could play with the ratio or the type of vinegar here.
- Garlic and peppercorns: These are totally optional! If you want to give a little more fragrance to your brine, you could also add thyme, rosemary, etc.
- Maple Syrup: If you don’t have maple syrup, you can use white sugar as well.
Pickled Red Onions
Pickled onions are an incredibly easy way to bring a dish to the next level!
It's a perfect addition to sandwiches, salads, tacos, and many more. They are vinegary and sweet, full of layers of flavor!
Ingredients
- 1 Medium Red Onion
- 1/4 Cup Apple Cider Vinegar
- 1/4 Cup White Vinegar
- 1 1/2 tbsp Maple Syrup
- 1 1/2 Sea Salt or Kosher Salt
- 1 Garlic Clove
- 1/2 tsp Black Peppercorns
- 1/3 cup filtered water
Instructions
- In a small saucepan, on medium-high heat, heat up the filtered water, vinegar, maple syrup, and salt until it starts to simmer. Remove from the stove.
- Meanwhile, peel the onion and chop it into thin moons.
- Peel the garlic clove and crush it with the side of the blade.
- Fill up a medium size Mason jar with the onion slices and add the garlic and peppercorns. Add the vinegar mixture at the end.
- Close the lid and give the jar a gentle shake to mix all the ingredients.
- Remove the lid and let it sit for about an hour.
- Cover and store in the fridge for up to 3 weeks.
Notes
* The garlic, when exposed to vinegar, can turn green or blue. Don't panic if this happens, it's still perfectly safe to eat. You can also omit it if you prefer.
* This recipe is not meant to be caned. It's only pickled onions. To make caned pickled, refer to a proper recipe designed for canning.
Vegan, Nut-free, Soy-free, Gluten-free, Sesame-Free
Watch how to
make it!
