Preserves and Pantry
Easy Quick Pickled Red Onions Recipe
These vibrant, magenta-hued onions provide a bright, acidic crunch that elevates everything from street tacos to seasonal harvest bowls. A staple in any whole-food kitchen, they transform sharp raw onions into a mellow, tangy condiment using just a few pantry essentials.
- Prep
- 10 min
- Cook
- 5 min
- Serves
- 12
- Level
- Easy
- Per serving
- 15 kcal
Method
Peel the red onion and slice it into very thin half-moons using a sharp chef's knife or a mandoline.
Pack the sliced onions tightly into a clean 16-ounce glass jar, tucking the peppercorns and bay leaf into the sides.
In a small stainless steel or glass saucepan, combine the apple cider vinegar, water, maple syrup (or honey), and sea salt.
Place the pan over medium heat and stir until the salt and sweetener have completely dissolved and the liquid just reaches a gentle simmer.
Remove the brine from the heat and carefully pour it over the onions in the jar, ensuring they are completely submerged.
Let the jar sit at room temperature for approximately 30 minutes as the onions soften and turn a bright pink hue.
Secure the lid and transfer to the refrigerator. While they can be eaten immediately, the flavor is best after 2 hours of chilling.
Notes
For a grain-free and vegan preparation, ensure you use 100% pure maple syrup as your sweetener.
Use a mandoline for the most consistent, paper-thin slices which allow the brine to penetrate faster.
Add a peeled garlic clove or a few sprigs of fresh thyme to the jar for more complex herbal notes.
If the onions are not fully submerged, add a splash more vinegar or water directly to the jar.
