Quick Pickled Red Onions

Quick Pickled Red Onions

With a plant-based vegan diet we love to have a variety of toppings on hand and ready to go for our salads, grain bowls, and sandwiches. Pickled red onions add a great crispy texture, and a delicious punchy briny acidity to any dish. While you can easily purchase pickled onions at the store, by making them at home you’ll save some money and have control over all the ingredients that go into your pickled onions ensuring that you have the highest quality topping ingredients on hand. It’s super simple and this recipe does not use any refined sugar making it a plant-based recipe you can feel good about enjoying and sharing with others. These pickled red onions are delicious on avocado toast, tacos, grain bowls, sandwiches, salads, veggie burgers, and bagels. Let your imagination run wild!

Quick Pickled Red Onions Ingredients

• 1 large red onion, thinly sliced

• 1 cup white vinegar

• 1 tablespoon maple syrup

• 1 cup water

• 1 tablespoon kosher salt

• 1 bay leaf

• 1 teaspoon whole black peppercorns

• 1 garlic clove, smashed

Quick Pickled Red Onions Instructions

1. Thinly slice the red onion and pack it into a clean 16-ounce glass jar.

2. Add the bay leaf, peppercorns, and smashed garlic clove to the jar.

3. In a small saucepan, combine the white vinegar, water, maple syrup, and salt. Bring to a gentle simmer, stirring until the salt dissolves.

4. Carefully pour the hot pickling liquid over the onions, ensuring they are fully submerged.

5. Let the jar cool to room temperature.

6. Seal with a lid and refrigerate for at least 1 hour before serving. For the best flavor, allow them to pickle for 12–24 hours.

Storage

• Keep refrigerated for up to 2 weeks.

Now you’ve learned how to make easy homemade pickled red onions with white vinegar, garlic, maple syrup, bay leaf, and peppercorns. Crisp, tangy, and ready in hours, they're the perfect topping for just about any dish. Homemade pickled red onions also make a charming addition to gourmet gift baskets.