The other day I went to a birthday party with a build your own slider station (best idea ever) from Cater Station. It was absolutely delicious and the best idea to feed a crowd too, but the total highlight was…. the pickled onions. I had totally forgotten the joy of pickled onions, and it got me so excited that the very next day I got myself into the kitchen and whipped up two jars of these Quick Pickled Onions for the fridge.
They are an excellent addition to burgers, wraps, salads and all sorts. Super quick to make, keep in the fridge for a few weeks (mine will be eaten far quicker) and are a grab and go way to zing up your meals. So without further ado…the recipe for quick pickled onions!
Ingredients
- 1 large red onion
- ½ cup water
- ¼ cup white vinegar
- ¼ cup apple cider vinegar
- 1 ½ teaspoons salt
- 1 ½ tablespoons maple syrup
- You will also need a suitable jar to store them, I’ve used an Agee Special jar
How to make quick pickled onions
- Slice the onions thinly and pack into a jar.
- In a small pot combine the water, vinegars, maple syrup and salt. Bring the mixture to a gentle simmer over medium heat.
- Place the jar in the sink, in case of splashes, and then carefully pour the hot vinegar mixture into the jar over the onions. (I found my Agee funnel great for this)
- Use a chopstick or spoon to press the onions down into the vinegar mix and remove any air bubbles in the jar, before screwing on the lid.
- Let the jar cool at room temperature for about half an hour, then they’re ready to eat!
- Once cool refrigerate any leftovers. These are best consumed within a few days, but happily store for 2 to 3 weeks in the fridge.
Now if I were you, I would throw these bad boys on a burger. And also if I were you, I would highly recommend getting some homemade pickled beetroot on that burger too. A little more time investment, but well worth it for that top notch burger experience… enjoy!