Quick Pickled Red Onions
Tangy, crunchy, and sweet, these quick pickled red onions are the perfect topping for salads, burritos, sandwiches, or burgers. With just a few simple ingredients, they can be made in minutes and are ready to eat within an hour.
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Servings: 1 pint size jar
Calories: 25kcal
Equipment
- 1 pint size jar or airtight container (2 cups)
Ingredients
- 1 (150 g) red onion, sliced thin
- 2/3 cups (160 mL) apple cider vinegar
- 1.5 tablespoons (32 g) honey, or real maple syrup
- 1 teaspoon Diamond Crystal Kosher salt (see notes)
- 1/2 teaspoon mustard seeds, optional
Instructions
- Slice the red onion very thinly and set aside.
- In a 2-cup jar, combine the apple cider vinegar, honey, salt, and mustard seeds (optional). Stir until well mixed.
- Add the sliced onions to the jar, pressing them down to fully submerge them in the liquid. If needed, add 1 to 2 tablespoons more apple cider vinegar to ensure the onions are completely coated.
- Seal the jar and flip it upside down a few times to ensure the onions are fully coated. Let the onions sit at room temperature for about 1 hour.
- Once pickled, transfer the jar to the refrigerator to chill. The onions will be best enjoyed cold.
Notes
- Adjusting Sweetness: You can use honey or real maple syrup as the sweetener, but feel free to adjust the amount to your taste.
- Flavor Variations: Mustard seeds are optional, but you can also experiment with fennel seeds, red pepper flakes, or fresh herbs like rosemary to customize the flavor.
- Storage: The pickled onions are best enjoyed cold. Store them in an airtight container in the refrigerator for up to 2–3 weeks.
- Substitute for Sweetener: If you don’t have honey or maple syrup, you can use white sugar as a substitute, keeping the same ratio (1.5 tablespoons).
Nutrition
Calories: 25kcal