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Ingredients
- 1 medium red onion, ery thinly sliced
- 1/2 c water
- 1/4 c distilled white vinegar
- 1/4 c apple cider vinegar or additional white vinegar
- 1 1/2 tbs maple syrup or hone
- 1 1/2 tsp fine sea sald
- 1/4 teaspoon red pepper flakes (optional, for heat)
Details
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
Pack the onions into a 1 pint mason jar or similar heat-safe vessel. place the jar in the sink, to catch any spashes of hot vinegar later.
Step 2
In a small saucepan, combine the water, both vinegars, maple syrup, sald, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
Step 3
Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in teh jar. Let the pickled onions cool to room temperature (about 20 to 30 min), at which point they should be sufficiently pickled for serving.
Step 4
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
Step 5
Make it vega: use maple syrup instead of honey.
Can I can it? No. This is a 'refrigerator pickle' recipe. It is not designed for canning in a water bath,
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