Quick-Pickled Onions
Ingredients
The pickling mixture
-
½
cup
water
-
¼
cup
distilled white vinegar
-
¼
cup
apple cider vinegar or additional white vinegar
-
1 ½
tablespoons
maple syrup or honey
-
1 ½
teaspoons
fine sea salt
-
¼
teaspoon
red pepper flakes (optional)
The onions
-
1
medium
red onion, very thinly sliced
Instructions
- Pack the sliced onions into a pint-sized mason jar.
- In a saucepan, combine the water, both vinegars, maple syrup, salt, and red pepper flakes, and bring to a gentle simmer.
- Pour the hot mixture over the onions in the jar.
- Press the onions down with a knife or spoon to eliminate air bubbles.
- Allow the onions to cool to room temperature for about 20 to 30 minutes.
- Cover and refrigerate the pickled onions, consuming within three days for best flavor.
Nutrition Facts (estimated)
Servings
2 cups
Calories
50
Total fat
0g
Total carbohydrates
13g
Total protein
0g
Sodium
300mg
Cholesterol
0mg
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