Pickled Onions
  • Cooking Time: 5 min (plus 30 min cooling)
  • Servings: 2 cups
  • Preparation Time: 5 min
  • 1 medium onion, very thinly sliced (red is nice for the colour but yellow works too)
  • ½ cup water
  • ½ cup apple cider vinegar (or white vinegar)
  • 1 ½ tablespoons maple syrup
  • 1 ½ teaspoons fine sea salt
  • ¼ teaspoon red pepper flakes (optional, for heat- you can also add instead ¼ teaspoon of chopped jalapeño)
  1. In a small pan (or microwave), heat the water until it is hot or very warm, at least.
  2. Pack the onions into a 1-pint mason jar (or other container that you can close).
  3. In a bowl or measuring cup, combine the hot water, apple cider vinegar, maple syrup, salt, and pepper flakes (or jalapeño). Then carefully pour the mixture into the jar over the onions.
  4. Use a 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.
  5. 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.
FEATURING: Onions (red preferably but yellow work too)! Such an easy “refrigerator pickle” recipe! It really only takes 5 minutes and the recipe keeps well for 2-3 weeks in the fridge. Pickled onions are a great in tacos, burritos, nachos, burgers, sandwiches, salads and more! NOTE: This recipe is not designed for canning in a water bath, and it has not been tested for canning safety. Follow a recipe specifically designed for canning instead.