Onions are one of those veggies that seem to be in everything but are rarely the “showcase” of a meal. Well here’s a little trick that puts onion front and centre. These quick and easy pickled onions take no time at all to make and will get devoured in no time because they are so yummy. When Kyla makes these they last two days tops. You can put them on crackers, in sandwiches on a salad or just on their own. The vinegar brine mellows the onion and the slightly sweet and sour effect is delicious.
Quick Pickled Onions
Course: Snacks, AppetizersCuisine: VeganDifficulty: EasyServings
6
servingsPrep time
15
minutesTotal time
15
minutesIngredients
1 large red onion
1/2 cup of water
1/2 cup of wine vinegar
1 1/2 Tbsp of maple syrup
1 1/2 tsp of salt
1/4 tsp of red pepper flakes (optional if you want a little heat)
Directions
- Slice the onion into thin rings.
- In a pot combine the water, vinegar, maple syrup and salt and bring to a boil.
- Remove the brine from heat and let cool while you fill several jars with the onion slices.
- Pour the brine into the onion jars so that the onions are covered.
- Refrigerate at least 1/2 an hour before digging in.
Notes
- These pickles should keep in the refrigerator for 3 weeks.
Quick Pickled Onions