Pickled Red Onions Recipe
A simple and speedy method for creating crisp, tangy pickled red onions in just half an hour, using a mere handful of pantry staples. Ideal for enhancing sandwiches, tacos, salads, or any dish needing a vibrant acidic lift.
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Servings: 2 cups
Ingredients
- 1 –2 tablespoons sweetener maple syrup, honey, or sugar
- 1 large red onion peeled and finely sliced*
- 3/4 cup apple cider vinegar
- 1 teaspoon fine sea salt
- 1/4 cup water
Instructions
- Combine the vinegar, water, salt, and chosen sweetener in a small saucepan, then set over medium-high heat and stir until the mixture comes to a gentle simmer. Alternatively, warm the mixture in a microwave until simmering. Nestle the thinly sliced onions into a mason jar, pour the heated vinegar solution over them, secure the lid, and shake lightly to coat all slices evenly. Allow the onions to rest and pickle for 30 minutes, pressing them down if necessary to ensure they remain submerged. Enjoy immediately or keep sealed in the refrigerator for up to two weeks.
Notes
For paper-thin slices, a mandoline is highly effective, though a sharp chef’s knife works well too. Thinner slices yield quicker pickling. If preferred, the vinegar solution may be prepared using a microwave for convenience. This recipe was refined in 2021 with an additional 1/4 cup of water and an optional tip for par-blanching the onions to temper their sharpness.