This tangy and crisp pickled onion recipe is ready in 30 minutes. These onions are the perfect condiment for tacos, burritos, nachos, burgers and more.
Ingredients
1 medium
Red onion
(very thinly sliced)
1/2 cup
Water
1/4 cup
Vinegar, white
(distilled)
1/4 cup
Apple cider vinegar
(or additional white)
1 1/2 tbsp
Maple syrup
(or honey)
1 1/2 tsp
Salt
(fine sea)
1/4 tsp
Red pepper flakes
((optional, for heat))
Instructions
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 five days, but they keep for 2 to 3 weeks in the refrigerator.
Notes:
Yield is two cups - so serving size and amounts depend on how much you use!
