Quick pickled red onions take about 30 minutes of total time and maybe five minutes of actual work. A simple vinegar brine sweetened with maple syrup turns sharp raw onion into something bright, tangy, and crunchy enough to top tacos, burgers, salads, and just about anything else that needs a little acidity
Why You Will Love the Quick Pickled Red Onions
- Ready in 30 Minutes Most of that time is hands-off chilling. Active prep takes about 10 minutes from slicing to sealing the jar.
- No Canning Required This is a quick refrigerator pickle, not a shelf-stable canning recipe. No special equipment or processing time needed.
- Naturally Sweetened Pure maple syrup replaces refined sugar in the brine and dissolves instantly since it's already liquid.
- Versatile Topping These work on tacos, burgers, pulled pork sandwiches, hot dogs, salads, and grain bowls.
- Long Lasting A single batch keeps in the fridge for up to two weeks, which means one slicing session covers a lot of meals.
Ingredients for the Best Pickled Red Onion Recipe
- Red Onion Slice as thinly as possible. A mandoline produces the most consistent results and the thinner the slice, the faster and more evenly the onion pickles. Thick slices take longer to soften and absorb less flavor.
- Red Wine Vinegar Provides the sharp, tangy base of the brine. Apple cider vinegar, white wine vinegar, or regular white vinegar all work as substitutes, each shifting the flavor slightly toward sweeter or sharper depending on which you choose.
- Water Dilutes the vinegar slightly so the brine isn't overwhelmingly acidic. The ratio in this recipe balances tang with drinkability, which matters since some of the brine will end up on whatever you're topping.
- Sea Salt Essential for both flavor and the pickling process itself. Salt draws moisture out of the onion which helps it absorb the brine more effectively.
- Pure Maple Syrup Make sure to use pure maple syrup rather than pancake syrup, which is a completely different product made primarily from corn syrup. Pure maple syrup dissolves instantly since it's already liquid and adds a subtle, rounded sweetness with a lower glycemic index than refined sugar.
- Garlic Optional but adds a savory background note to the brine. Sliced rather than minced so it's easy to remove or leave in depending on preference.
Making the Cleveland Kitchen Copycat Pickled Red Onions
- Prepare the Brine Combine the vinegar, water, sea salt, and maple syrup in a non-reactive saucepan over medium heat. Stir occasionally until the salt and syrup are fully dissolved and the mixture is warm but not boiling. Remove from heat and let it cool slightly while you slice the onion.
- Pack the Jar Place the thinly sliced onion and garlic, if using, into a mason jar or other airtight container. Pack them in fairly tightly since they'll shrink slightly as they pickle.
- Add the Brine Pour the warm brine over the onions until they're fully submerged. If the brine doesn't quite cover them, top off with a small splash of additional vinegar or water.
- Chill and Wait Seal the jar and shake gently to distribute the brine. Refrigerate for at least two hours before using. The onions will continue to develop flavor over the next day or two and stay good for up to two weeks.
What is Pure Maple Syrup?
I prefer using pure maple syrup instead of sugar because it is already in liquid form. There is no need to wait for the syrup to dissolve as you would sugar. Also, pure maple syrup has a lower glycemic index. Pure maple syrup is not pancake syrup. They are two completely different products.
Tips on Making the Quick Pickled Red Onions
- Slice the onion as thinly and evenly as possible. Uneven slices pickle at different rates, which means some pieces will be perfectly tangy while others are still sharp and raw tasting.
- The brine doesn't need to fully cool before going on the onions. Warm brine actually speeds up the pickling process slightly, which is part of why this recipe works faster than a cold-brine method.
- These onions taste good after two hours but noticeably better after 24 hours. If you have the time, let them sit overnight before using them for the first time.
- Save the leftover brine after the onions are gone. It works as a quick vinaigrette base or can be reused for a second batch of onions in a pinch.
Troubleshooting the Pickled Red Onions
- Onions are still sharp and raw tasting after 2 hours | They need more time. Some batches benefit from a full 24 hours, especially if the slices were on the thicker side. Patience here makes a real difference.
- Onions turned an unappealing brown color instead of pink | This usually means the brine wasn't acidic enough or the onion sat too long before being submerged. Make sure the onions are fully covered in brine as soon as possible after slicing.
- Brine doesn't cover the onions completely | Top off with a small splash of plain vinegar or water and give the jar a shake. As long as most of the onion is submerged and the jar is sealed, it will still pickle properly.
- Onions are too sweet | Reduce the maple syrup by half a tablespoon next time, or add a small splash of extra vinegar to the finished brine to rebalance.
- Onions are too sharp or vinegary | Add an extra teaspoon of maple syrup to the brine and stir until dissolved, or let the onions sit longer so the flavors mellow.
Ingredient Options
There are many options to this recipe. Peppercorns make a great addition! Dill and other herbs do too. Sliced jalapenos or crushed red peppers will add some heat to the pickled red onions.
Try this with my two ingredient turkey burgers. They would go great on a sandwich made with my Cuban Bread recipe.
When stored in an airtight container like a mason jar in the refrigerator, these pickled onions should stay fresh and crunchy for about two weeks.
No. While I enjoy the flavor of red wine vinegar, apple cider vinegar works beautifully. You could also use white wine vinegar or even regular white vinegar for a sharper tang.
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This recipe is a great starting point. You can add a pinch of red pepper flakes for heat, a few whole peppercorns, or even a sprig of fresh dill or oregano for an herbal note.
I use them on almost everything. They are fantastic on tacos, pulled pork sandwiches, burgers, and hot dogs. I also love to chop them up and add them to salads or grain bowls for a bright bite of flavor.
As a home cook, I like the subtle, rich flavor that pure maple syrup adds. It dissolves easily and gives the brine a really nice, well-rounded sweetness that complements the tangy vinegar.
Recipe
Crispy Quick Pickled Red Onions in 30 Minutes
Ingredients
- One large red onion sliced very thinly
- ¾ cup red wine vinegar
- ¼ cup of water
- 1 teaspoon fine sea salt
- 2 tablespoons pure maple syrup
- 2 cloves garlic sliced optional
Method
- Pour red wine vinegar, water, sea salt, and maple syrup in a non-reactive saucepan over medium heat.
- Stirring occasionally, heat mixture until well combined and salt and syrup have dissolved.
- Take off heat to cool.
- Place sliced onions, and garlic if using, in a mason jar or something with an airtight seal.
- Shake the jar gently to distribute the brine evenly around the onions.. The onions are ready to use in about 2 hours. The pickled red onion recipe should be good for about 2 weeks.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Key Takeaways
- This pickled red onions recipe adds vibrant flavor and takes only 30 minutes to prepare.
- Key ingredients include red onion, vinegar, water, sea salt, and pure maple syrup.
- Customize your pickled onions with additions like peppercorns, herbs, or sliced jalapenos.
- Store in an airtight container for up to two weeks, ready to use in various dishes.
- Use pure maple syrup for better sweetness and a lower glycemic index compared to sugar.
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