Quick Pickled Red Onions
Crisp, cold, and garlicky refrigerator pickled red onions with peppercorns that are tangy yet have the perfect amount of natural sweetness.
Ingredients
- 2 medium-size onions thin sliced
- ½ cup distilled white vinegar
- ⅓ cup water
- 1 tsp peppercorns
- 2 cloves of garlic chopped
- 1 lime
- 2 tsp pure maple syrup
- ¼ tsp kosher salt
Instructions
- 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.
Notes
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.
Equipment
Mixing bowl
Liquid measuring cup
Measuring spoons
Wooden mixing spoon
Cutting board
Chef’s knife
mason jar
Nutrition
Serving: 1pintCalories: 189kcalCarbohydrates: 42gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 601mgPotassium: 506mgFiber: 7gSugar: 19gVitamin A: 63IUVitamin C: 38mgCalcium: 129mgIron: 1mg
Did you make this recipe?
Make sure to tag @PoshPlateRecipes on Instagram for more!