There are little tricks for using left-overs products. Quick pickling of red onions is one of them and very handy when you cook for two. This way you can use all of the onion, instead of throwing parts of it away.
I realize that pickling alters the flavor of the red onion, but it is an additional way to use up this vegetable that you may otherwise ignore, until it is of no use to you anymore. Luckily, there are many ways to use pickled onions, like on tacos, burritos, pizza, salads, sandwiches, burgers etc.
Key Ingredients of This Recipe
Alternatives and substitutes
- Red onion – one of the most striking ones.
- White vinegar – you can use only white vinegar and leave the apple cider vinegar out.
- Apple cider vinegar – without this vinegar the liquid in the jar will become clearer.
- Maple syrup – you can use sugar or honey. Currently the recipe is vegan, by using honey it is no longer.
- Peppercorns – black or red peppercorns or red pepper flakes
- Salt
How to make Quick Pickled Red Onion
Step 1 – Slice the onion as thin as possible. This makes it quicker to pickle and better looking when you use it.
Step 2 – Place the onion slices in the jar. I have used 1/2 medium sized red onion in a 1 cup Mason jar.
Step 3 – Combine all ingredients (except the onion) in a small saucepan. Bring to a gentle simmer.
Step 4 – Pour mixture over the onion. You may want to press down on the onions to get rid of any air bubbles.
Step 5 – Allow the onions to cool to room temperature (about 25-30 minutes). They are now ready to use.
Step 6 – Store them in the fridge up to 2-3 weeks.
Please note that these pickled onions need to remain in the fridge at all times. These onions are just pickled they are not canned. Canning involves the sterilization of any bacteria, including the jar, and the product.
P.S. This may be a nice food gift as well.
Quick Pickled Red Onion
Ingredients
- 1/2 red onion very thinly sliced
- 6 tablespoons water
- 3 tablespoons white vinegar
- 3 tablespoons apple cider vinegar (NOTE 1)
- 1/2 teaspoon maple syrup (NOTE 2)
- 1/2 teaspoon salt
- 1/4 teaspoon black peppercorns
Instructions
- Place all the onion sliced in a 1 cups Mason Jar.
- Combine water, white vinegar, apple cider vinegar, maple syrup, salt and peppercorns in a saucepan and bring to a simmer.
- Pour mixture over the onions and press the onions down to get rid of air bubbles.
- Allow to cool to room temperature. This will take about 25 minutes.
- Store in fridge for max. 2-3 weeks. (NOTE 3)
Notes
- Instead of using a mix of white vinegar and apple cider vinegar, you can use white vinegar only.
- Instead of maple syrup you can use sugar or honey. (honey is not vegan).
- Quick pickled onions have to be refrigerated at all times. This is not a canned product as the jar and ingredients are not sterilized.
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