I loooooove vinegar- anything sour, really. So when I received some beautiful, large Weck jars as a wedding shower gift last year, I learned how to “quick” pickle vegetables and haven’t needed store-bought since! I love knowing exactly what goes into them, especially because it’s hard to find them without added sugar. I have found that home-made have so much more flavor! This recipes subs traditional white granulated sugar out for pure maple syrup, which lends a tiny bit of sweetness without overpowering the bite of the vinegar that I love so much. I have these big boys at home, but any kind of canning jar will work!
Making these is so easy and fun, and having vibrant, flavorful pickled veggies on hand makes dressing salads, tacos, breakfast sandwiches, etc. up so easy! I call it “quick pickling” because it doesn’t involve the whole canning process (putting jar in boiling water to seal out excess air). I love this method because whatever you’re pickling is ready to enjoy as soon as the next day! They keep for about 2 weeks, although my pickled red onions never last that long.
You can apply this method to just about anything- Jalapenos, cucumbers… even carrots, green beans, or cauliflower! You can play around with different spices such as turmeric, and add fresh or dried herbs. You will be amazed at how easily these quick pickled red onions come together and how fancy they make your meals look!
Quick Pickled Red Onions
3 medium-sized red onions
1 C distilled white vinegar
1/2 C water
1 T salt
1 t black peppercorns
3 cloves garlic
3 T pure maple syrup
Slice onions and add to jar. Add vinegar, water, salt, and peppercorns to medium sauce pan and bring to low boil. Peel garlic cloves and add to boiling mixture, turn off heat, and add maple syrup. Let cool for 5 minutes.
Pour mixture over sliced onions. It should completely cover the onions. If you’re a little short on liquid, add more vinegar.
Seal tightly and store in fridge. You’ll notice the liquid turns a vibrant red and this is how you know they’re ready to enjoy!
Tip** I usually try to make these a couple days before I want to use them, but they should be good 24 hours after making.