Ingredients
Scale
- 1 teaspoon sea salt
- 2 medium red onions
- 1 tablespoon maple syrup
- 2 cups warm water
- 1 cup white vinegar
Instructions
- Prep your jar. Wash a 16-ounce (pint-sized) mason jar with warm soapy water, rinse well, and set it aside to air dry completely before using.
- Slice the onions. Peel and halve both red onions lengthwise, then slice them into thin half-moons, about 1/8 inch thick. A sharp chef’s knife or a mandoline both work great here. Thinner slices absorb the brine faster.
- Pack the jar. Stuff the sliced onions firmly into your clean jar, leaving about an inch of space at the top. Don’t be shy about packing them in.
- Mix the brine. In a measuring cup or bowl, combine the 2 cups warm water, 1 cup white vinegar, 1 tablespoon maple syrup, and 1 teaspoon sea salt. Stir for 30 to 45 seconds until the salt fully dissolves into the liquid.
- Pour and submerge. Pour the brine over the onions, pressing them down gently with a fork or spoon to make sure every slice is fully submerged. If any onion rings are floating above the liquid, push them under.
- Seal and refrigerate. Screw the lid on tightly, give the jar a few gentle swirls to mix everything together, and place it in the refrigerator. Let them sit for at least 1 hour before eating, though 3 to 4 hours is better, and overnight is best.
Notes
- Slice onions as thin as possible for faster pickling and softer texture. A mandoline makes this much easier.
- Don’t skip the sweetener. Without it, the brine is noticeably sharp and one-dimensional.
- You can reuse the brine for a second batch if it’s still within the first week. Just top it up with a splash more vinegar and add fresh onions.
- For extra crunch, use slightly thicker slices (1/4 inch) and plan to wait overnight before eating.
- Scale the recipe up easily. Just keep the ratio of 1 cup vinegar to 2 cups water as your base and adjust salt and maple syrup accordingly.
- Store in glass, not plastic. The vinegar smell and color will leach into plastic containers.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (only if heating brine)
- Category: Condiment
- Method: Pickling
- Cuisine: Universal
Nutrition
- Serving Size: 30 g
- Calories: 15 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 0.3 g
- Cholesterol: 0 mg