Homemade red pickled onions on top of salads, grain bowls, or sandwiches elevates flavor with the extra crunch and their beautiful color. Pickled onions (or other veggies) are pre-biotic rich foods, that produce a healthy gut microbiome. My favorite way to enjoy these pickled red onions is on a slice of sourdough bread with a thick slice of tomatoes, yum.
This recipe takes just 5minutes. Pickling transforms raw red onions from pungent and crunchy to irresistibly tangy and crisp. Add red pepper flakes for extra zing!
Prep Time 5 minutes
Yields 8-10 Servings
1/2 medium size red onion (thinly sliced)
1/2 cup water
1/4 cup of distilled white vinegar
1/4 cup of apple cider vinegar
1.5 tbsp maple syrup (omit for sugar free option)
1.5 tbsp salt
1/4 tsp ground pepper or a few whole peppercorns
14 tsp ground cayenne pepper (optional)
1-pint glass mason jar
Pack the thinly sliced onions into a 1-pint mason jar.
In a small saucepan, mix the water, both vinegars, maple syrup, salt, and pepper.
Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.
Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature.
Cover and refrigerate. Pickled Onions will keep for 2 to 3 weeks in the refrigerator.