Quick Pickled Red Onions
These quick pickled red onions are tangy, crunchy, slightly sweet, and ridiculously easy to make. Keep a jar in the fridge to instantly upgrade tacos, salads, sandwiches, grain bowls, eggs, avocado toast, and more.
Ingredients
- 1 whole medium red onion, sliced into half moons
- ¾ cup apple cider vinegar
- ½ cup water
- 1 tsp sea salt
- 2 tsp maple syrup
- 1 tsp whole black peppercorns
Equipment
- 1 mason jar pint sized
Instructions
- Thinly slice the red onion into half moons and pack into a clean pint-sized glass jar, gently pressing the onions down as needed.
- In a small bowl or measuring cup, combine the apple cider vinegar, water, sea salt, maple syrup, and black peppercorns. Stir until the salt is dissolved.
- Pour the brine over the sliced onions, making sure the onions are submerged. Press them down gently if necessary.
- Cover the jar and refrigerate for at least 2–3 hours. The onions will soften, turn bright pink, and develop even more flavor as they sit.
- Add to tacos, sandwiches, salads, grain bowls, avocado toast, eggs, salmon bowls, burgers, or basically anything that could use a tangy little upgrade.
Notes
Make ahead: These are even better after sitting overnight, making them an easy addition to weekly meal prep.
Storage: Keep refrigerated in a tightly sealed container and use clean utensils each time you serve them. Discard if you notice mold, an off odor, unexpected bubbling, or other signs of spoilage.
Important: These are vinegar-based quick pickled onions, not fermented onions, so they shouldn't be described as a source of probiotics.
Calories: 11kcal, Carbohydrates: 2g, Protein: 0.1g, Fat: 0.02g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.004g, Sodium: 293mg, Potassium: 28mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 3IU, Vitamin C: 0.01mg, Calcium: 7mg, Iron: 0.1mg