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A mason jar of bright pink pickled red onions with sunlight streaming through a window

Bright and delicious, these quick pickled red onions have a sweet, peppery finish, perfect for salads, a cheese plate, or as a garnish for any savory meal.

Prep time: 15 min         |        Additional time: 1 hour        |        Total: 1 hours 15 min        |        Makes 4 cups


1 large red onion

1 1/2 cups water

3/4 cup white vinegar

1 1/2 Tbsp maple syrup (any grade)

1 Tbsp whole black peppercorns

1 tsp kosher salt


Add water, vinegar, maple syrup, peppercorns, and salt to a small saucepan.

Heat over medium-low heat until the liquid barely starts to bubble around the edges, about 2 minutes.

Meanwhile, peel and julienne the red onion by cutting it in half and cutting thinly along the natural ribs of the onion towards the center while keeping the root end intact. Once you're finished, cut the root end off, and you'll have perfect crunchy onions for pickling.

Put the red onions in a 1 quart mason jar or whatever container you'll store them in. 

Once the pickling liquid is done heating, remove from the heat and let cool for 5 minutes. This lets the flavors meld and lends to a more peppery brine.

Pour the slightly cooled liquid over the red onions in the container. Make sure the liquid covers the onions completely. If you need to add more vinegar, do so.

Let sit uncovered on the counter for 1 hour to let the onions absorb the brine, then serve or refrigerate until needed. Over time, the red onions will get a beautiful bubblegum pink color and a balanced sweet and peppery flavor.

Keep in the fridge for up to 3 weeks.

Sugarmaker's Note: We put these in absolutely everything and even use the brine in a dirty martini with a pink pickle garnish. Have fun with it!

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