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Quick pickled red onions in a mason jar
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Quick Pickled Red Onions (Small Batch)

Servings: 8
Author: Jen Hansard
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
These quick pickled red onions are a vibrant, tangy condiment that makes every meal shine. Crisp slices soak in vinegar, maple syrup, and sea salt, transforming into a sweet-and-sour topping that’s perfect on tacos, salads, bowls, and more.

Equipment

Ingredients

  • 1 red onion
  • ½ cup boiling water
  • 2 tbsp white vinegar
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp sea salt

Instructions

  • Thinly slice the onions using a mandoline for consistent thickness. Add the sliced onions to a 16oz glass heat-proof jar.
  • Pour in the water, vinegars, maple syrup, and salt. Seal the jar tightly. Let cool to room temperature, then transfer to the fridge.
  • It's best to leave the onions to pickle overnight, but they're still very tasty after just 1-2 hours.

Notes

  • Meal prep friendly: These pickled onions keep well in the fridge for up to 2 weeks. Store in a sealed glass jar for the best flavor and texture.
  • Switch up the vinegar: Try rice vinegar for a mild sweetness or red wine vinegar for a bolder, tangier bite.
  • Add heat: Slip in a few jalapeño slices or red pepper flakes for a spicy kick.
  • Extra flavor boost: Add whole spices like peppercorns, coriander seeds, or a sprig of fresh thyme to the brine.
  • Use on everything: Layer them on tacos, salads, sandwiches, burgers, grain bowls — or even avocado toast.

Nutrition

Calories: 11kcal, Carbohydrates: 2g, Protein: 0.1g, Fat: 0.01g, Saturated Fat: 0.01g, Polyunsaturated Fat: 0.002g, Monounsaturated Fat: 0.001g, Sodium: 234mg, Potassium: 23mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 0.2IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 0.03mg