Quick-Pickled Onions
- ⏱ 45 minutes
- Easy
- Serves 2
- 👥 2-cook recipe
Thinly sliced red onions are pickled in a hot vinegar mixture and cooled for serving.
Adapted from Cookie and Kate.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Quick-Pickled Onions
0/0
COOK 1COOK 2
1Slice the onion
2Make brine
In a small saucepan, combine the water, distilled...
Bring the mixture to a gentle simmer over medium heat
3Pack onions
+ 3 more steps in the app
Quick-Pickled Onions
0/0
COOK 2COOK 1
1Slice the onion
Very thinly slice the red onion
2Make brine
3Pack onions
Pack the onions into a 1-pint mason jar or similar...
Carefully pour the mixture into the jar over the onions
+ 3 more steps in the app
Ingredients
- 1 red onion (very thinly sliced)
- ½ cup water
- ¼ cup distilled white vinegar
- ¼ cup apple cider vinegar
- 1½ tablespoons maple syrup
- 1½ teaspoons fine sea salt
- ¼ teaspoon red pepper flakes
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Slice the onion
- COOK 1 Very thinly slice the red onion
2. Make brine
- COOK 2 In a small saucepan, combine the water, distilled white vinegar, apple cider vinegar, maple syrup, fine sea salt, and red pepper flakes
- COOK 2 Bring the mixture to a gentle simmer over medium heat
3. Pack onions
- COOK 1 Pack the onions into a 1-pint mason jar or similar heat‑safe vessel
- COOK 1 Carefully pour the mixture into the jar over the onions
🤝 Cook 2 hands over the mixture.
4. Press and cool
- COOK 1 Use a butter knife or spoon to press the onions down into the vinegar and pop any air bubbles in the jar
- COOK 1 Let the pickled onions cool to room temperature (about 20 to 30 minutes)
5. Cover and refrigerate
- COOK 2 Cover and refrigerate leftover pickled onions for later
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