Quick Pickled Onions
These quick pickled onions come together in under five minutes and add the perfect tangy, lightly sweet crunch to just about anything. Made with simple pantry staples and naturally sweetened with maple syrup instead of refined sugar, they’re an easy way to brighten bowls, salads, tacos, and more. One batch keeps well in the fridge for weeks, making them a go-to topping you’ll reach for again and again.
Calories 267kcal
Ingredients
- 2 Medium Red Onions
- 1 Cup White Vinegar
- 2 Cups Warm Water
- 2 Tablespoons Maple Syrup
- 2 Teaspoons Salt
- 1 Tablespoon Peppercorns optional
Instructions
- 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.
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Nutrition
Calories: 267kcal | Carbohydrates: 54g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4694mg | Potassium: 550mg | Fiber: 6g | Sugar: 33g | Vitamin A: 59IU | Vitamin C: 16mg | Calcium: 171mg | Iron: 2mg
