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Pickled Red Onion Salad

Pickled Red Onion Salad

A vibrant and tangy Pickled Red Onion Salad that adds a burst of flavor and color to any dish. This easy-to-make salad transforms raw onions into a sweet and tangy condiment, perfect for enhancing a variety of meals.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: Mexican
Calories: 15
Ingredients Method Notes

Ingredients
  

  • 2 medium red onions, thinly sliced into half-moons
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 2 tablespoons maple syrup or sugar
  • 1.5 teaspoons sea salt
  • 1 teaspoon black peppercorns
  • 1 crushed garlic clove (optional)
  • 1/2 teaspoon red pepper flakes (optional)

Method
 

  1. Prepare the red onions by peeling and slicing them into thin half-moons.
  2. Pack the sliced onions tightly into a clean glass jar and add garlic, peppercorns, or red pepper flakes if using.
  3. In a small saucepan, combine apple cider vinegar, water, maple syrup, and sea salt. Heat over medium until dissolved.
  4. Pour the hot liquid over the onions in the jar, ensuring they are fully submerged.
  5. Let the jar sit uncovered at room temperature for about 30 minutes until the onions turn pink.
  6. Seal the jar and refrigerate. For best flavor, wait at least 24 hours before serving.

Notes

Store in an airtight glass container in the refrigerator for up to three weeks. Serve cold or at room temperature.