Quick & Crunchy Pickled Onions (No Refined Sugar!)

What makes this recipe extra special is that it’s a healthier version of traditional pickled onions. Instead of refined sugar, I use maple syrup for a natural sweetness, and instead of plain white vinegar, I go for raw apple cider vinegar. Not only does it give a richer flavor, but raw apple cider vinegar also contains the “mother,” which is full of beneficial enzymes and may even support gut health. It’s definitely my go-to choice when making pickles at home.

These aren’t a shelf-stable preserve (you won’t be canning them), but they’re perfect as a quick fridge pickle —fresh, vibrant, and delicious within half an hour.

Onions aren’t just flavorful—they’re also packed with nutrients that support overall health. They’re rich in antioxidants, especially quercetin, which helps reduce inflammation in the body. Onions also contain compounds that may support heart health, lower cholesterol, and help regulate blood sugar. Because they’re naturally high in prebiotics (a type of fiber that feeds the good bacteria in your gut), onions can also support healthy digestion and a strong immune system. 

Adding onions to your meals—whether raw, cooked, or quick-pickled—is a simple way to boost both flavor and nutrition.

Why You'll Love This Recipe

✅ Ready in just 30 minutes
✅ Naturally sweetened with maple syrup
✅ Crunchy, tangy, and versatile
✅ A healthier take using apple cider vinegar
✅ Family-approved and kid-friendly

Quick & Crunchy Pickle Onions

 Prep time: 5 min  Cooling time: 25 min

Ingredients

• 1 medium to large red onion, thinly sliced
• ½ cup water
• ⅔ cup raw apple cider vinegar
• 1 ½ Tbsp maple syrup (or 2 Tbsp if you prefer sweeter pickles)
• 1 ½ tsp salt
• ¼ tsp whole peppercorns (optional but highly recommended for flavor)

Instructions

1. Prepare the Onion
   Slice your onion as thin as possible for the best crunch. A sharp knife works great, or use a mandoline if you want perfectly even slices.
2. Pack the Jar
   Place the onion slices into a clean 16 oz (500 ml) mason jar. Pack them tightly all the way to the top.
3. Make the Brine
   In a small pot, combine the water, apple cider vinegar, maple syrup, salt, and peppercorns. Bring the mixture to a gentle boil, then remove from heat.
4. Pour and Pickle
   Carefully pour the hot brine over the onions in the jar, making sure all slices are submerged.
5. Let Them Sit
   Allow the onions to sit at room temperature for 30 minutes. They’ll soften slightly, absorb the flavors, and be ready to enjoy right away!

Store your pickled onions in the fridge for up to 2–3 weeks. For the best crunch and flavor, I recommend enjoying them within the first 3 days.

Tip: Always make a double batch—you’ll thank yourself when you see how fast they disappear!