PICKLED RED ONIONS
These pickled red onions are as flavorful as they are easy! This easy pickled red onion recipe with apple cider vinegar, red wine vinegar, and a few ingredients to punch up the flavor. These pickled red onions are the perfect topping to so many dishes and even delicious straight out of the jar. You should have a jar of these easy pickled red onions in your fridge at all times!
Author: Girlwiththeironcast/Photo credit to girlwiththeironcast.com
- 1 large red onion
- 2 cloves garlic, peeled and thinly sliced
- ⅓ cup red wine vinegar
- ¼ cup apple cider vinegar
- ½ cup filtered water
- 1 tbsp maple syrup
- 1 ½ tsp kosher salt
- ⅛ tsp all spice
- 6 black peppercorns
- 1 tbsp sliced jalapeño/serrano for heat or ½ tsp crushed red pepper flakes
- Cut the stem and roots off of the red onion. Peel off the outer skin and any damaged layers. Place the onion on the cut flat side and cut the red onion in half. Thinly slice into half moons using either a knife or carefully using a mandoline (see note #1).
- In a small saucepan over medium heat, add the red wine vinegar, apple cider vinegar, water, maple syrup, kosher salt, all spice, and peppercorns. Stir and allow to heat through until the salt has dissolved, about 8-10 minutes. If you are in a rush, you can microwave the liquid in a heat safe container for 3-4 minutes, pausing to stir until salt is dissolved.
- Once your pickling brine is ready, carefully pour into the jar with your red onions inside. Seal the jar, give it a good shake, and place in the refrigerator for minimum an hour to pickle and cool. Note: the liquid may not fully cover the onions, they will settle and submerge into the liquid as they pickle. If there is a large discrepancy, you can add additional apple cider vinegar.
- You want to store the pickled onions in a mason jar or something similar that is tightly sealed. If the liquid is all the way to the top, place wax paper or plastic wrap and then the metal cap so the metal does not rust. The onions get better the longer they pickle in the fridge! Keep for up to 2-3 weeks. If they are no longer crunchy or have an odor, discard