Ingredients
Pickling Brine
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 TBSP maple syrup
- 2 tsp fine sea salt (for coarse Kosher salt use about 3 tsp)
- 1 TBSP pickling spices
- 1/4 tsp red chili flakes (optional)
Vegetables and Aromatics
- 1 large red onion
- 2 garlic cloves, peeled and smashed
Instructions
- Prepare the brine: In a medium-sized saucepan, combine apple cider vinegar, water, maple syrup, and fine sea salt. Heat over medium-low heat, stirring occasionally until the salt is fully dissolved. It is not necessary to bring the mixture to a simmer. Once dissolved, remove from heat and allow to cool slightly.
- Slice the onions: Thinly slice the red onion using a sharp knife or mandoline slicer to ensure uniform thickness for even pickling.
- Fill the jars: Distribute the pickling spices, smashed garlic cloves, and optional red chili flakes evenly between two clean jars. Pack the sliced onions tightly into the jars, leaving some headspace at the top.
- Add the brine: Place the jars in the sink to avoid spills. When the brine is warm but not hot, carefully pour it into each jar over the onions up to the headspace using a funnel for precision if desired.
- Cool and refrigerate: Let the jars sit uncovered at room temperature until they cool down. Seal the jars with lids and refrigerate for at least one hour. After this time, the onions will be softened with a tangy, pickled flavor, ready to enjoy.
Notes
- For coarse Kosher salt, increase the quantity to about 3 teaspoons as it has larger crystals and measures differently.
- Using a mandoline slicer helps achieve uniform onion slices for consistent pickling.
- The pickled onions keep well refrigerated for up to 2 weeks.
- Adjust chili flakes quantity or omit for a milder flavor.
- Do not use hot brine directly on jars to avoid cracking glass.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
