Crisp, cold, and garlicky refrigerator pickled red onions with peppercorns that are tangy yet have the perfect amount of natural sweetness.
2 medium-size onions, thin sliced
1/2 cup distilled white vinegar
1/3 cup water
1 tsp peppercorns
2 cloves of garlic, chopped
2 tsp pure maple syrup
1/4 tsp kosher salt
In a mixing bowl, add the vinegar, water, garlic, peppercorns, salt, pure maple syrup, and the juice of one lime. Mix to incorporate well. Set aside.
Thin-slice the onions. Place the sliced onions into the jar, stacking them flat one by one.
Pour the seasoned vinegar into the jar with the onions. Put on the lid and give it a shake.
Store into the fridge for a minimum of 2 hours before enjoying.
Do you want fast, wilted, warm quick pickled onions? Simply add all of the ingredients—minus the onions, into a small saucepan over medium heat, and cook just until the steam starts to evaporate from the pan. Pour the warm liquid into the heat-safe jar of onions and set aside for 15 minutes. Enjoy!
Note: if you do not uniformly stack them flat, one-by-one, you will not be able to fit 2 medium onions. If you prefer to separate the rings, you will be able to fit 1 medium size onion.
How long do these refrigerator pickled red onions last? I would enjoy them for up to one week in the fridge.
- Category: sides
- Method: handmade
- Cuisine: American
Keywords: pickled red onions white vinegar, uses for red onion, sweet pickled onions recipe, fridge pickled red onions