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Listen, I don’t always have time to make fancy things. But I do need flavor in my life. And with the current sriracha shortage, I’m looking inward for a simple solution. And guess what? These pickled red onions (that take 5 minutes to prepare!!) are the perfect addition to my condiment collection.
They add zing and crunch and are fun to munch! I mean, truly. My kiddo likes them as a straight side dish!
Actually, I think I will write a haiku to honor it.
Pickled red onions
Your beauty and flav are bright
I will eat you now
Add them to your salads, sandwiches, bowls, tacos, avocado toast, eggs… anything! Well, maybe not dessert. But ya never know. I haven’t tried.
Onions in and of themselves add a lot of flavor, but raw they can have quite a bite. Adding vinegar mellows the sharpness but allows the umami to stick around. Then the maple syrup and salt help balance and round out the flavors. All in all, a perfect punch of flavor. Not to mention, visually quite stunning.
Pickled Red Onions
Ingredients
- 1 red onion
- 1 cup white vinegar
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1 tablespoon peppercorns (optional)
Instructions
- Peel and thinly slice your red onion and place in a heat resistant glass jar with peppercorns, if using. Really pack it down!
- Bring vinegar, salt, and maple syrup up to a boil and turn off.
- Pour hot vinegar mixture over the onions and fill until covered.
- Secure lid on jar, and place in fridge for at least a couple hours, preferably overnight.
- Enjoy your pickled onions with all the thing for a few weeks — if they last that long!
