Quick-Pickled Red Onions
by Le Parfait
Quick-Pickled Red Onions
Le Parfait
Rated 5.0 stars by 1 users
Category
Quick Pickles
Servings
8
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
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1 medium red onion, peeled and sliced into very thin rings or half-moons
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½ cup water
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¼ cup distilled white vinegar
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¼ cup apple cider vinegar
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1½ tablespoons honey or maple syrup
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1½ teaspoons fine sea salt
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¼ teaspoon red pepper flakes, optional
Directions
Wash the Le Parfait Super Jar, lid and rubber seal thoroughly. Rinse well and set aside.
Peel the red onion and slice it into very thin rings or half-moons, approximately ⅛ inch thick. Pack the sliced onion into the jar.
Combine the water, white vinegar, apple cider vinegar, honey or maple syrup, salt and optional red pepper flakes in a small saucepan.
Warm over medium heat, stirring until the salt and sweetener dissolve. Bring the mixture to a gentle simmer, then remove it from the heat.
Carefully pour the warm brine over the onions. Press the onions down with a clean spoon until they are submerged, leaving a little space at the top of the jar.
Allow the jar to cool uncovered for 20–30 minutes. Attach the rubber seal, close the lid and secure the wire clamp.
Refrigerate for at least 30 minutes before serving. For deeper flavor and color, refrigerate for several hours or overnight.
Recipe Note
Keep the onions refrigerated and use a clean utensil each time you serve them. For the best texture, enjoy within one week; properly refrigerated onions may keep for up to 2–3 weeks.
This is a refrigerator quick-pickle recipe and is not intended for water-bath canning or room-temperature storage.
Inspired by the highly rated quick-pickled onion recipe from Cookie and Kate.