Quick Pickled Red Onions
Servings: 8
These bright pink, tangy pickled red onions take 10 minutes and just one red onion, two vinegars, a spoonful of maple syrup and sea salt. They keep in the fridge up to 2 weeks, ready for tacos, bowls and avocado toast.
Ingredients
- 1 red onion
- ½ cup boiling water
- 2 tablespoon white vinegar
- 2 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sea salt
Instructions
- Thinly slice the onion, using a mandoline for even slices if you have one. Pack the slices into a 16-ounce heat-proof glass jar.
- Pour in the boiling water, vinegars, maple syrup and salt. Seal the jar tightly and let cool to room temperature, then refrigerate.
- Let the onions pickle for at least 1 to 2 hours, or ideally overnight, before serving.
Notes
- Storing: The onions keep in a sealed glass jar in the fridge for up to 2 weeks.
- Vinegar Swaps: Rice vinegar gives a milder, slightly sweet pickle, and red wine vinegar a bolder, tangier one.
- Spice Level: For heat, add a few jalapeño slices or a pinch of red pepper flakes to the jar. Whole peppercorns or coriander seeds add warmth without much heat.
- Serving Ideas: Pile them on tacos, grain bowls, salads, veggie burgers or avocado toast.
Nutrition
Serving: 2tbsp, 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
