Quick Pickled Onions

• active time: 5 minutes
• total time: 5 minutes

Ingredients

2 Medium Red Onions

1 Cup White Vinegar

2 Cups Warm Water

2 Tablespoons Maple Syrup

2 Teaspoons Salt

1 Tablespoon Peppercorns (optional)

Directions

To make these Quick Pickled Onions, start by peeling the red onions and slicing them very thin. A mandolin works great here to get even, paper-thin slices, but a sharp knife will do the job just fine. Add the sliced onions directly to a clean jar with a tight-fitting lid.

Next, pour the white vinegar and warm water over the onions, then add the maple syrup, salt, and peppercorns, if using. Secure the lid and gently shake the jar or flip it upside down a few times so everything is evenly combined and the onions are fully submerged.

Transfer the jar to the refrigerator and let the onions pickle for at least 30 minutes before using. For the best flavor and that vibrant deep-purple color, allow them to sit for a few hours or overnight. Once ready, use them on bowls, salads, tacos, sandwiches, and more. Store covered in the fridge for up to one month and enjoy as needed.

Nutrition

• Calories: 267 kcal
• Total Fat: 1 g
• Saturated Fat: 0.2 g
• Unsaturated Fat: 0.2 g
• Sodium: 4694 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 6 g
• Total Sugars: 33 g
• Protein: 3 g