Quick Pickled Red Onions
In just 30 minutes, you can make these Quick Pickled Red Onions to magically turn simple dishes into delicious and flavorful meals! These delicious quick pickled onions make everything better, and you only need 6 basic ingredients!
Equipment
- Saucepan
- Glass Mason Jars
- Reusable Lids
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Ingredients
- 1 cup (115g) red onion (1 medium, very thinly sliced
- ½ cup (118 ml) water
- ¼ cup (59 ml) distilled white vinegar
- ¼ cup (59 ml) apple cider vinegar
- 1 ½ tbsp. (22 ml) pure maple syrup
- 1 ½ tsp. sea salt
Instructions
- To make the quick pickled onions, press the sliced onions into a 1-pint (473 ml mason jar) or similar heat-safe container. Place the jar in the sink, as this will help to catch any splashes of hot vinegar later.
- In a small saucepan, combine the water, white vinegar, apple cider vinegar, pure maple syrup, and sea salt. Bring the mixture to a gentle simmer over medium heat, then carefully pour the heated mixture into the jar over the onions.
- Use a spoon to press the onions down into the vinegar and remove any air bubbles in the jar.
- Let the pickled onions cool to room temperature, about 25-30 minutes before serving.
Notes
- Use a sharp knife or a mandoline to ensure thin, uniform slices. This helps the onions absorb the pickling liquid evenly, leading to better flavor and texture.
- While you can eat them after 30 minutes, they taste even better after a few hours or overnight. The longer they sit, the deeper the flavor develops.
- The balance of vinegar and sweetener can be adjusted to taste. If you prefer a tangier result, use less sweetener; for a milder taste, add a little more.
- Keep your pickled onions in a sealed jar in the fridge for up to 2-3 weeks. Always use a clean fork to remove onions to prevent contamination.
Nutrition
Serving: 2tablespoonCalories: 18kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 361mgPotassium: 41mgFiber: 1gSugar: 3gVitamin C: 1.5mgCalcium: 8mg
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