Pickled Red Onions

By the Gracious Vegan

These neon-pink pickle slices look great and taste even better. The vinegar mixture saps the raw onions of their pungent sting, making way for the lovely underlying taste of the onion to come through. Pickled onion slices are great on Mexican-inspired dishes, but also on all kinds of salads, sides, and entrees. Try on pizza and sandwiches too!

Makes about 2 cups of pickled onion slices

Peel the onion and slice it into thin slices (about 1/8”). Separate the slices into rings and place them in a pint (2-cup) glass jar.

• 1 small-medium red onion

Separately, in a small saucepan, stir together the following ingredients. Bring to a boil and stir until the salt dissolves. 

• 3/4 cup water

• 1/2 cup white distilled vinegar (or 1/4 cup white distilled vinegar and 1/4 cup apple cider vinegar)

• 2 Tablespoons maple syrup

• 1.25 teaspoon salt

• 3 dried bay leaves left whole

• 4 whole peppercorns

Turn off the heat. Allow the mixture to cool for about 5 minutes. Then pour the liquid over the onions (you might want to put the glass jar in the sink). With a spoon, press down on the onions to make sure they are submerged.

Close the lid on the jar and let it sit to cool to room temperature. Then put them in the refrigerator. The pickles are best starting the next day, but even after a few hours they are good. They last a couple of weeks in the fridge. 

Timing: About 10 minutes on task, then several hours for the onions to cool and pickle

Gluten-free