Quick Pickled Red Onions
One jar. Sixty minutes! This no-boil pickled onions recipe will give you tangy, crisp pickled onions in just under an hour. They are the perfect topping for tacos, burritos, nachos, burgers and more.
Servings: 1 cup
Ingredients
- ½ red onion thinly sliced
- ⅓ cup hot water
- 3 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon maple syrup
Instructions
- Slice the onion. Use a sharp knife or mandoline to slice the onion into this slices. Ideally you want the slices to be ⅛ to ¼ inch thick. If they are a little thicker it's fine. Try to put the thicker slices at the bottom of the jar.
- Make the brine. Add hot water to a heat-safe meauring cup. Stir in the viegar, salt and maple syrup. Stir until the salt is mostly dissolved.
- Pickle the onions. Add the onions to a jar with a capacity of at least 8 ounces, putting the thickest slices at the bottom of the jar. Pour the brine over the onion slices until you've added all of the brine or the jar is completely full. Put the lid on the jar and let it sit on the counter for about 30 minutes, until the brine has cooled. Then put the jar in the fridge and let the onions continue to pickle for at least 15 minutes. They can stay in the fridge for as long as you like, up to about 2 weeks.