If you’re searching for the easiest way to instantly boost flavor on just about anything—Quick Pickled Red Onion is your new go-to. This zippy, tangy, slightly sweet topping comes together in minutes. It delivers serious wow-factor on tacos, burgers, salads, sandwiches, and grain bowls.
What makes this recipe so special? Simplicity and balance. Just five ingredients, no cooking, and you’re done. It’s perfect for busy nights or spontaneous meals. Apple cider vinegar adds depth without being too sharp. Maple syrup gently rounds out the acidity for a beautifully balanced brine.
There’s something undeniably satisfying about pulling a vibrant jar of homemade pickled onions from your fridge. It’s ready to elevate your next bite in an instant.
Fun fact: pickling has been around for over 4,000 years. It was originally used to preserve food for long journeys, but now it’s loved for its bold, craveable flavor.
So whether you’re building the ultimate sandwich or finishing a grilled dinner, this Quick Pickled Red Onion is the flavor pop you didn’t know you needed.
Recipe Yield: 1 cup
INGREDIENTS
1 large red onion, thinly sliced
½ cup apple cider vinegar
½ cup warm water
1 tbsp maple syrup
1 ½ tsp fine sea salt
INSTRUCTIONS
1. Make the brine:
In a medium bowl or large glass jar, whisk together the apple cider vinegar, warm water, maple syrup, and sea salt until fully dissolved. This combination creates a balanced brine that’s tangy, lightly sweet, and flavorful.
2. Slice the onion:
Peel and thinly slice your red onion into even half-moons. Use a sharp knife or mandoline for best results. The thinner the slices, the quicker they’ll absorb flavor.
3. Pack the jar:
Add the sliced red onions to a clean 16 oz glass jar. Pour the brine over the onions, pressing them down with a spoon so they’re fully submerged. Let it sit uncovered for 20–30 minutes at room temperature.
4. Chill and store:
Once cooled, cover the jar with a lid and refrigerate. The onions will be flavorful and ready to use in as little as 1 hour, but best after 24 hours. Keeps well for up to 2 weeks.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Use a mandoline for even slices: Thin, uniform slices absorb the brine faster and look beautiful on dishes.
- Balance your vinegar: Apple cider vinegar gives a smooth tang, but white or red wine vinegar works too—just keep the ratio the same.
- Add-ins for extra flavor: Try a pinch of chili flakes, peppercorns, garlic, or a bay leaf for deeper complexity and aroma.
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