Ingredients
Equipment
Method
- Using a sharp knife or mandoline, slice the red onion thinly and place the slices into a clean 16-ounce jar. Add any optional flavor boosters if you wish.
- In a measuring cup, combine the hot water, apple cider vinegar, honey or maple syrup, and kosher salt, stirring until the salt and honey are fully dissolved.
- Carefully pour the brine over the onions in the jar, making sure all slices are submerged.
- Secure the lid on the jar and refrigerate. The onions will be ready to eat after about one hour in the fridge, turning bright pink. For best flavor, allow them to sit longer. Keep refrigerated for 2 to 3 weeks.
Notes
You can customize the flavor with optional additions such as whole peppercorns, smashed garlic, bay leaf, or red pepper flakes. Adjust the sweetness to taste or use sugar instead of honey or maple syrup if desired. For best results, slice the onions very thinly and make sure they stay submerged in the brine. These pickled onions should always be stored refrigerated and will last up to 2-3 weeks, though the flavor will continue to develop over time. Avoid freezing, as that will ruin the crisp texture. Since they pickle quickly, it’s easy to prepare a fresh batch whenever needed.