Go Back
Robin Ward

Pickled Red Onions

Thinly sliced red onions soaked in a tangy vinegar-maple brine, ideal for topping sandwiches, wraps, and tacos, or adding zest to salads and meals. Store in a canning jar in the fridge to maintain maximum freshness.
Print Recipe Pin Recipe
Course: #condiment, #topping
Cuisine: british
Ingredients Method Notes

Ingredients
  

  • 1-1½ large red onion, thinly sliced (Only about 1 fit into my Mason jar.)
  • 1 tsp red pepper flakes
  • 1 tsp mustard seeds
  • 2 cups water
  • ¾ cup pure maple syrup
  • 1 cup white wine vinegar
  • 4 carrots, julienned or shredded (Optional to pickle with any leftover brine.)

Method
 

  1. Place the sliced red onions, red pepper flakes, and mustard seeds in a sterilized 16-ounce canning jar. In a saucepan, combine the water, maple syrup, and vinegar, and bring to a simmer over medium-high heat for 1 minute. Pour the hot pickling liquid over the onions, ensuring they are fully submerged, and seal the jar. Let it cool to room temperature, then refrigerate for up to 2 weeks.

Notes

When storing in the refrigerator, ensure the pickled onions are kept in an airtight container, away from heat sources. Keeping them cool and dry will help preserve their flavor and texture for longer.
Since only one onion fit in my large canning jar, I had leftover brine from the original recipe, which called for two onions. Instead of making a second jar of pickled onions, I opted to pickle carrots, which my husband and I love for their super sweet flavor. I placed the carrots and spices in a sterilized canning jar and poured the remaining pickling brine over them. Alternatively, you could use the leftover brine to pickle more onions or even cucumbers, depending on your preference.