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Cut the onion in half and peel off the outer skin layer. Slice the onion thinly along the ridge lines you can see on the outside of the onion.
Fill the slices tightly into a glass jar.
In a small saucepan, stir together the red wine vinegar, water, maple syrup, salt, and oregano.
Heat on medium low until the vinegar mixture comes to a gentle simmer. Then pour it over the sliced onions in the jar.
Push down the onions with a spoon to keep them submerged in the vinegar. Let them cool to room temperature (about half an hour). Then the quick pickled onions are ready to enjoy.
If not using right away, close the jar and store the onions in the fridge for 2-3 weeks.
Enjoy the pickled onion on tacos, salads, and burgers or anything else that could benefit from crunchy sweet onions.