Making these pickled red onions is easy. They can be used as a topping for pizza, burgers, fish tacos, or potato or pasta salads. The pickling liquid is excellent in vinaigrettes and other vinegar-based recipes, so don’t throw it out. Keep in the fridge for up to two weeks.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 24 |
| Yield: | 3 pints |
Ingredients
- 3 medium red onions, halved and thinly sliced
- 3 large cloves garlic, peeled and cut in half lengthwise
- 3 (1/8 inch thick) slices fresh ginger
- ¾ teaspoon multicolored peppercorns
- 1 cup water
- 1 cup apple cider vinegar
- 1 cup distilled white vinegar
- 3 tablespoons real maple syrup
- 3 teaspoons kosher salt
Instructions
- Divide sliced onions, garlic halves, ginger slices, and peppercorns among 3 pint-sized jars.
- Combine water, apple cider vinegar, distilled vinegar, maple syrup, and salt in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and ladle vinegar mixture into each jar. Gently press down on onions with a spoon until they are submerged. Allow to sit, uncovered, until liquid is room temperature, about 30 minutes, then cover and store in the refrigerator.
- If you’re not going to eat this many pickled onions in 2 weeks, keep one pint for yourself and share the others with family or friends. Or, make just 1 pint–each ingredient amount can easily be divided in thirds.
Reviews
It was easy and taste wonderful. I did half sugar/half local honey. I also added to a tomatoes, avocado salad.
Yummy
Great taste, only made a pint.