Quick-Pickled Onions
- ⏱ 30 minutes
- Easy
- Serves 2
- 👥 2-cook recipe
Thinly sliced red onion quickly pickled in a sweet and tangy vinegar brine
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
1Mise en Place
2Simmer pickling liquid
In a small saucepan, combine the water, both...
3Plate and serve
+ 2 more steps in the app
Quick-Pickled Onions
0/0
COOK 2COOK 1
1Mise en Place
Pack the onions into a 1-pint mason jar or similar...
2Simmer pickling liquid
3Plate and serve
+ 2 more steps in the app
Ingredients
- 1 piece red onion (very thinly sliced)
- ½ cup water
- ¼ cup distilled white vinegar
- ¼ cup apple cider vinegar
- 1 ½ tbsp maple syrup
- 1 ½ tsp fine sea salt
- ¼ tsp red pepper flakes
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en Place
- COOK 1 Pack the onions into a 1-pint mason jar or similar heat‑safe vessel
2. Simmer pickling liquid
- COOK 2 In a small saucepan, combine the water, both vinegars, maple syrup, salt, and pepper flakes and bring the mixture to a gentle simmer over medium heat
3. 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)
4. Plate and serve
- BOTH Cover and refrigerate leftover pickled onions for later
See it in action
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More two-cook recipes
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