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Brian Sunter

Quick-Pickled Onions

Tangy and crisp pickled onions ready in 30 minutes. The perfect condiment for tacos, burritos, nachos, burgers and more.

5 minutes cook 5 minutes prep 40 minutes total 2 servings
pickled condiment quick vegan
Scale
Units

Ingredients

  • 1 medium red onion
  • 0.50 cup water
  • 1.50 tbsp maple syrup
  • 1.50 tsp fine sea salt
  • 0.25 tsp red pepper flakes

Equipment

  • mason jar
  • saucepan

Instructions

1

Pack the 1 medium red onion 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.

2

In a small saucepan , combine the 0.50 cup water , both vinegars, 1.50 tbsp maple syrup , 1.50 tsp fine sea salt , and 0.25 tsp red pepper flakes . Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.

3

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, 20 minutes to 30 minutes , at which point they should be sufficiently pickled for serving.

4

Cover and refrigerate leftover pickled onions for later.

View Cooklang Source
recipe.cook 
---
title: Quick-Pickled Onions
description: "Tangy and crisp pickled onions ready in 30 minutes. The perfect condiment for tacos, burritos, nachos, burgers and more."
servings: 2
total time: 40 minutes
prep time: 5 minutes
cook time: 5 minutes
tags: [pickled, condiment, quick, vegan]
cuisine: American
difficulty: easy
---

Pack the @red onion{1%medium} 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{0.5%cup}, both vinegars, @maple syrup{1.5%tbsp}, @fine sea salt{1.5%tsp}, and @red pepper flakes{0.25%tsp}. 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, ~{20%minutes} 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 three days, but they keep for 2 to 3 weeks in the refrigerator.