Pickled Red Onions

Name: Pickled Red Onions
Prep time: 5 min
Cook time: 10 min
Total time: 1 h 15 min
Yield: 1 serving
Ingredients: 1 large red onion; 2 cloves garlic; 1/3 cup red wine vinegar; 1/4 cup apple cider vinegar; 1/2 cup filtered water; 1 tablespoon maple syrup; 1 1/2 teaspoons kosher salt; 1/8 teaspoon allspice; 6 black peppercorns; 1 tablespoon sliced jalapeño/serrano for heat (optional)

User Reviews

4.7

198 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
1 hr
Total Time
1 hr 15 mins
Calories
71 kcal
Cuisine
American, Vegetarian

Pickled Red Onions

Quade Oliver

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These pickled red onions are as flavorful as they are easy! This easy pickled red onion recipe with apple cider vinegar, red wine vinegar, and a few ingredients to punch up the flavor. The perfect topping to so many dishes and even delicious straight out of the jar. You should have a jar of these easy pickled red onions in your fridge at all times!

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Ingredients

1 large red onion
2 cloves garlic (peeled and thinly sliced)
1/3 cup red wine vinegar
1/4 cup apple cider vinegar
1/2 cup filtered water
1 tablespoon maple syrup
1 1/2 teaspoons kosher salt
1/8 teaspoon allspice
6 black peppercorns
1 tablespoon sliced jalapeño/serrano for heat (optional) (or 1/2 teaspoon crushed red pepper flakes)

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Instructions

Cut the stem and roots off of the red onion. Peel off the outer skin and any damaged layers. Place the onion on the cut flat side and cut the red onion in half. Thinly slice into half moons using either a knife or carefully using a mandoline (see note #1).
In a mason jar or sealable container, place your sliced red onions inside along with the sliced garlic and optional peppers.
In a small saucepan over medium heat, add the red wine vinegar, apple cider vinegar, water, maple syrup, kosher salt, all spice, and peppercorns. Stir and allow to heat through until the salt has dissolved, about 8-10 minutes. If you are in a rush, you can microwave the liquid in a heat safe container for 3-4 minutes, pausing to stir until salt is dissolved.
Once your pickling brine is ready, carefully pour the brine into the jar with your red onions inside. Seal the jar, give it a good shake, and place in the refrigerator for minimum an hour to pickle and cool. Note: The liquid may not fully cover the onions, they will settle and submerge into the liquid as they pickle. If there is a large discrepancy, you can add additional apple cider vinegar.
You want to store the pickled onions in a mason jar or something similar that is tightly sealed. If the liquid is all the way to the top, place wax paper or plastic wrap and then the metal cap so the metal does not rust. The onions get better the longer they pickle in the fridge! Keep for up to 2-3 weeks. If they are no longer crunchy or have an odor, discard.

Equipments used:

Notes

Be very careful when using a mandoline, use either the guard included or utilize cut resistant gloves (see below in recommended products)
Maple syrup is a sugar substitute, you can use granulated sugar if desired
Caution: with all the vinegar, your kitchen may smell a bit vinegar'y for a bit (light a candle)

Nutrition Information

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Calories 71kcal (4%) Carbohydrates 14g (5%) Protein 1g (2%) Fat 0.1g (0%) Saturated Fat 0.04g (0%) Polyunsaturated Fat 0.04g Monounsaturated Fat 0.01g Sodium 1756mg (73%) Potassium 176mg (5%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 85IU (2%) Vitamin C 14mg (16%) Calcium 39mg (4%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 71 kcal

% Daily Value*

Calories	71kcal	4%
Carbohydrates	14g	5%
Protein	1g	2%
Fat	0.1g	0%
Saturated Fat	0.04g	0%
Polyunsaturated Fat	0.04g	0%
Monounsaturated Fat	0.01g	0%
Sodium	1756mg	73%
Potassium	176mg	4%
Fiber	1g	4%
Sugar	9g	18%
Vitamin A	85IU	2%
Vitamin C	14mg	16%
Calcium	39mg	4%
Iron	0.5mg	3%