Beautiful tangy pickled red onions make the perfect topping for tacos, salads, sandwiches and more! I always have a jar in my fridge ready to go.
THE BEST PICKLED RED ONIONS
There are endless reasons why you need this pickled veg as a staple in your refrigerator. The vinegar mixture takes the harsh bite out of the onion and turns them into a tangy, sweet and sour crunch that levels up your meals.
They take about 5 minutes to whip up. Just thinly slice the onion, mix the hot water with the vinegar, salt and sugar, and pour over onions…BOOM! Done.
Let cool on the counter for about an hour and then store in the refrigerator for up to two weeks, if they last that long!
The liquid will turn a beautiful pink color and can be used to make salad dressings. It has a nice onion flavor and a tangy bite to it!
HOW TO SERVE PICKLED RED ONIONS
- They make a great addition to any salad. My favorite is on a Cobb salad or with any salad topped with Green Goddess dressing (like this Panera salad).
- These are also yummy on sandwiches or burgers.
- Just snack on them right from the jar!
- The acid of these pickled onions complements any Mexican dish. Burrito bowls, tacos, Mexican pizza, sheet pan nachos, or my tasty slow cooker carnitas!
Pickled Red Onions
These quick and tasty pickled red onions are the perfect addition to tacos, salads, sandwiches, and more! They take just a few minutes to make and are great to always have on hand.
Ingredients
- 1/2 red onion, sliced
- 1/4 c. apple cider vinegar
- 1/4 c. white distilled vinegar
- 2 teas. kosher salt
- 1 teas. sugar
- 1 c. hot water
Instructions
1. Slice up half of a red onion and put in a Mason jar, or any container with a lid.
2. Heat up 1 cup of water. It can be boiling, but doesn't have to be.
3. In a seperate bowl or jar, stir together vinegar, sugar and salt. Add hot water and stir until incorporated.
4. Pour mixture into jar of sliced onions.
5. Allow to cool on the counter, and then move to refrigerator for storage.
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