Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How To Pickle Red Onions (Quick & Easy)

  • Author: Caitey Jay
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25
  • Yield: 1 Jar 1x
  • Category: Condiments
  • Method: mandoline
  • Cuisine: American

Description

If you've ever wondered how to pickle red onions, you may be surprised to learn that it's actually incredibly easy. This tangy and sweet quick pickled onions recipe can be done with five ingredients and five minutes of hands-on time. 


Ingredients

Scale
  • 1 large red onion
  • 1/2 cup of apple cider vinegar (or other light colored vinegar)
  • 1/2 cup of water 
  • 1 tablespoon of maple syrup
  • 1.5 teaspoons of kosher salt 

Instructions

  1. Slice onions: First, slice the onions as thin as you can. You can use a knife or food processor to chop them. But, it's easiest to use a mandoline to quickly slice the onion into uniform loops. These are also easier to pull out of the jar once they're pickled. Ultimately, you'll want to prepare them into the shape you want them to be on your finished dish. So keep the end use in mind.  
  2. Pack the onions inside an airtight container: Loosely pack the sliced onions into an airtight container, like a mason jar. 
  3. Prepare and simmer brine: In a saucepan, combine apple cider vinegar, salt, maple syrup, and warm water. Stir until the salt dilutes into the mixture. Bring to a simmer over medium heat.  
  4. Pour brine over the sliced onions: Once the brine is simmering, remove from heat and pour the pickling mixture over your sliced onions until they are completely submerged. Gently press down to get rid of any space for air bubbles. 
  5. Let the mixture sit: Let the onions in brine sit for 20 to 30 minutes at room temperature uncovered. Then cover and place in refrigerator. While they're good to eat after sitting at room temperature, they'll get extra flavour and crunch after they've had a chance to fully chill. So, I recommend waiting. They’ll keep in the fridge for a couple weeks.


Notes

When letting the mixture sit at room temperature, ensure the jar is uncovered or the lid is screwed on loosely. This will ensure any potential heat or steam that needs to escape can.  

Keywords: healthy condiments, easy recipes, healthy recipes