These easy Pickled Onions with red wine vinegar and pickling spice are sweetened with maple syrup. They are a simple addition to burgers, tacos or charcuterie board.
- ¾ cup red wine vinegar
- ¼ cup maple syrup
- 1 tablespoon pickling spice
- 1 teaspoon salt
- Freshly ground pepper to taste
- 1 medium red onion, very thinly sliced preferably with a mandoline
- Make Pickling Brine: Stir vinegar, syrup, pickling spice salt and pepper in a small saucepan. Bring to a simmer over high heat and boil 3 minutes, stirring often.
- Cover Onions with Brine: Place onion in a medium heat-proof bowl or measuring cup. Strain the hot vinegar mixture through a fine-mesh sieve over the onions. Toss the onions with a fork. Note they will not be completely covered. Discard the solids from the sieve.
- Let onions cool in the pickling liquid until room temperature, stirring every 5 minutes, about 30 minutes. Store onions in the liquid in the refrigerator up to 1 week.
You can substitute white onion and white vinegar and they will not be pink.
You can also omit the pickling spices for more neutral tasting onions.
For a finer garnish you can finely dice the onion.
- Serving Size: 1/4 cup
- Calories: 34 calories
- Sugar: 6 g
- Fat: 0 g
- Saturated Fat: o g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 0 g