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10 Minute Pickled Red Onions

10 Minute Pickled Red Onions

Tangy, a little sweet (maple, not sugar!), and that hot pink jar magic. I put these on literally everything: tacos, bowls, salads, sandwiches, eggs.
 
Serves: 1 large jar (about 8 servings)
Prep time: 10 minutes
Pickling time: 30 minutes (better overnight)
Total time: 40 minutes or Overnight
 
Note: Best enjoyed after chilled overnight

  • INGREDIENTS

    3 Red onions, thinly sliced into half-moons or rings
    1 cup White vinegar
    1 cup Hot water
    2 tsp Kosher salt
    1 tsp Whole peppercorns
    Crushed red pepper flakes, to taste
    2 tbsp Maple syrup
    1 splash Apple cider vinegar

  • INSTRUCTIONS

    1. Slice onions (rings are pretty, half moons are easier)
    2. Add the vinegar, hot water, salt, peppercorns, chili, maple and apple cider vinegar to a clean jar
    3. Add the sliced onions and push down to cover
    4. Lid on, shake, cool and refrigerate for 30 to 60 minutes (overnight is best)

     

    Keeps in the fridge for 2 to 3 weeks

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