Pickled Red Onions

From the Grateful Ginger, Julie Robison

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  • 1-2 large red onion, thinly sliced
  • 1 cup apple cider vinegar (or white vinegar)
  • 1 cup water
  • 1 tablespoon honey or maple syrup
  • 1 1/2 teaspoons salt
  1. Slice the Onion: Peel and thinly slice the red onion into half-moons or rings. The thinner the slices, the quicker they pickle.
  2. Make the Brine: In a small saucepan, combine the vinegar, water and salt. Heat over medium heat and stir until the salt dissolve (just a few minutes). Remove from heat.
  3. Pack the Jar: Place the sliced onions in a clean pint-sized jar or container. Add any optional flavorings (like garlic or peppercorns) at this stage.
  4. Pour the Brine: Carefully pour the warm brine over the onions, making sure they are fully submerged.
  5. Let It Sit: Let the jar cool to room temperature (about 30 minutes), then seal with a lid and refrigerate.
  6. Chill & Serve: The onions will be lightly pickled and ready to eat after 1 hour, but they taste best after sitting overnight. They’ll keep in the fridge for up to 2–3 weeks.