Quick Pickled Red Onions

If you haven't tried pickled red onions you have been missing out. Pickling transforms raw red onions from pungent and crunchy to irresistibly tangy and crisp.I add some red pepper flakes for extra spice and a splash of maple syrup or honey to round out the other strong flavors.

These onions are the perfect condiment for tacos, burgers, salads, and more. The best part?

These quick-pickled onions are ready to serve after a brief 30-minute cooling period. Start your meal prep with these onions, and they’ll be ready to go by the time the rest of your dinner is ready.

They store well in the refrigerator so you can always reach in and grab the jar to add some extra deliciousness to a sandwich, salad, or other dish in need of a 'pick me up'

Quick Pickled Red Onions

1 medium red onion, very thinly sliced
½ cup water
¼ cup distilled white vinegar
¼ cup apple cider vinegar or additional white vinegar
1 ½ tablespoons maple syrup or honey
1 ½ teaspoons fine sea salt
¼ teaspoon red pepper flakes (optional, for heat)

Pack the onions into a 1-pint mason jar or 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 vinegars, 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 (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.

Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

Comments

[Shelagh]

Hi Jerry:
This sounds yummy!
You can also make a quick relish by softening red onions in some olive oil on the stove; then add currants, a bit of fresh chopped rosemary, balsamic vinegar and some brown sugar.
No real amounts; just mix till it tastes good!
Keeps about 3-5 days.
Great with sausages. :)

[Marc]

Omg! I tried this recipe. It stayed so delicious. Tks! Xoxo