Ingredients:
- 1 medium red onion, thinly sliced (use a mandoline for even slices)
- ½ cup water
- ¼ cup distilled white vinegar
- ¼ cup apple cider vinegar (or additional white vinegar)
- 1 ½ tablespoons maple syrup or honey
- 1 ½ teaspoons fine sea salt
- ¼ teaspoon red pepper flakes (optional, for heat)
Instructions:
Prepare the onions:
- Thinly slice the red onion. You can use a sharp knife, but a mandoline will make this process much easier and ensure the slices are uniform in thickness.
Make the pickling brine:
- In a small saucepan, combine the water, white vinegar, apple cider vinegar (if using), maple syrup or honey, salt, and red pepper flakes (if using).
- Heat the mixture over medium heat until it simmers and the sugar and salt dissolve. This should only take about a minute.
Pickle the onions:
- Place the sliced onions in a clean, airtight jar. Pour the hot pickling brine over the onions, making sure they are completely submerged.
- You can use a spoon to gently press the onions down into the brine if needed.
Cool and store:
- Screw on the lid of the jar and let the pickled onions cool to room temperature for about 20-30 minutes.
- They will be ready to eat at this point, but their flavor will continue to develop the longer they sit.
Refrigerate:
- Once cool, transfer the jar of pickled onions to the refrigerator.
- They will keep for up to 2-3 weeks, but for the best flavor and texture, enjoy them within 3 days.
Tips:
- You can add other spices and herbs to the pickling brine for additional flavor, such as black peppercorns, dill seeds, or oregano.
- If you don’t have a mandoline, you can thinly slice the onion with a sharp knife. However, the slices may not be as uniform.
- The pickled onions will turn a beautiful pink color as they pickle.
- Pickled red onions are a great way to use up leftover red onion.
Enjoy these quick and easy pickled red onions! They are a flavorful and healthy addition to many dishes.
