My maple miso pickled onions are tangy, slightly sweet, and packed with savory umami flavor! White miso paste and maple syrup come together to balance the vinegar without overpowering it. It’s a quick, easy recipe that works well on everything from bowls to sandwiches.
A Note From Kristen
This recipe should come with a warning because it’s seriously addictive! The sweet and savory combination of maple and miso creates a bold, umami-rich flavor that works with just about anything. I find myself adding these miso pickled onions to bowls, sandwiches, and even simple rice dishes for an instant flavor boost. It’s an easy homemade condiment I keep coming back to again and again. I hope you love it!
~Kristen
Why Miso?
Miso is a highly popular paste made from soybeans that are fermented with salt and other ingredients. Traditionally used in Japan, it’s known for adding deep, savory umami flavor to dishes. In this recipe, it helps balance both the acidity and sweetness of the brine, giving the pickled onions a mellower, more rounded flavor than usual.
Ingredient Notes
A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.
How to Make Miso Pickled Onions
01
PACK THE JAR
Add the sliced onions to a large quart jar, packing them in tightly.
02
MAKE THE BRINE
In a small saucepan over low heat, whisk together the vinegar, water, maple syrup, miso, and salt until smooth. Warm just until the miso dissolves, without letting it simmer or boil.
03
POUR BRINE
Pour the brine over the onions, making sure they’re fully covered. Gently press them down if needed.
04
REST AND SERVE
Let sit at room temperature for 30 to 60 minutes, then transfer to the refrigerator. Serve and enjoy!
My Favorite Ways to Use These Onions
- Add to grain or rice bowls with tahini sauce.
- Pile onto avocado toast or pizza.
- Use as a topping for tacos or sushi rolls.
- Add to hummus wraps, falafel pitas, or veggie flatbreads.
- Spoon over roasted vegetables, leafy greens, or cucumber salads.
Pickling Power Tips
- Use fresh and firm red onions to get a better texture and a brighter color when they are pickled.
- Slice the onions as evenly as possible with a knife or mandoline to help them pickle at the same time.
- For better flavor distribution and to prevent it from clumping, be certain to whisk the miso paste into the warm brine until smooth.
- Never overpack the jar with onions. Always leave space at the top so the liquid can circulate around the onions, leading to a more consistent pickling.
More Delicious Quick Pickles to Try
Miso Pickled Red Onions with Maple (Quick Recipe)
Ingredients
- 2 medium red onions thinly sliced, I like to use a mandoline for slicing
- 1 cup apple cider vinegar
- 1 cup water
- 1/4 cup maple syrup
- 2 tablespoons white miso paste
- 1 teaspoon salt
Method
- Pack the sliced onions into a large quart jar.
- In a saucepan over low heat, whisk together the vinegar, water, maple syrup, miso, and salt until smooth. You just want to warm it enough that the miso dissolves. Do not simmer or boil.
- Pour the brine over the onions, making sure they’re fully submerged. Press down gently.
- Let sit at room temp for 30–60 minutes, then refrigerate. Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
