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Quick-Pickled Onions

These red onions are a versatile condiment that can be used to add flavor and texture to a wide variety of dishes. This tangy and crisp pickled onion recipe is ready in 20 minutes.

They can be used as a topping for sandwiches, tacos, salads, and burgers, or as a flavorful addition to grilled meats, roasted vegetables, and stir-fries. Once you make them, they'll keep in the fridge for up to 2 weeks.

Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

Yield: 2 cups


  • 1 medium red onion, very thinly sliced (it's helpful to use a mandoline)

  • 1/2 cup water

  • 1/4 cup distilled white vinegar

  • 1/4 cup apple cider vinegar or additional white vinegar

  • 1 1/2 tablespoons maple syrup or honey (I've used hot honey and omitted the red pepper flakes)

  • 1 1/2 teaspoons fine sea salt

  • 1/4 teaspoon red pepper flakes (optional, for heat)


  1. Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.

  2. In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions.

  3. Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar. Let the pickled onions cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving.

  4. Cover and refrigerate leftover pickled onions for later. Quick-pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.

Click here for the original recipes Cookie and Kate



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