Name: Quick-Pickled Onions Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 40 min
Yield: 2
Cuisine: International
Ingredients: 1 medium red onion; ½ cup water; ¼ cup white vinegar; ¼ cup apple cider vinegar; 1½ tbsp maple syrup; 1½ tsp fine sea salt; ¼ tsp red pepper flakes

How To Make Quick-Pickled Onions

In just 40 minutes, you can enjoy these tasty and crisp pickled onions submerged in a sweet and tangy maple syrup-vinegar bath as a side dish!

Preparation: 5 minutes

Cooking: 5 minutes

Cool Time: 30 minutes

Total: 40 minutes

Serves:

Ingredients

1medium red onion,very thinly sliced
½cupwater
¼cupwhite vinegar,distilled
¼cupapple cider vinegar,or additional white vinegar
1½tbspmaple syrup,or honey
1½tspfine sea salt
¼tspred pepper flakes,optional, for heat

Instructions

Pack the onions into a 1-pint mason jar or a similar heat-safe vessel.
Place the jar in the sink to catch any splashes of hot vinegar later.
In a small saucepan, combine the water, both kinds of vinegar, maple syrup, salt, and pepper flakes.
Bring the mixture to a gentle simmer over medium heat, then carefully pour the 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 in the jar.
Let the pickled onions cool to room temperature for about 20 to 30 minutes, at which point they should be sufficiently pickled for serving.
Cover and refrigerate the leftover pickled onions for later.

Recipe Notes

Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
To make it vegan, be sure to use maple syrup instead of honey.
This recipe is a “refrigerator pickle” recipe. It is not designed for canning in a water bath, and it has not been tested for canning safety. Please do not attempt. Follow a recipe specifically designed for canning instead.