I don’t know why I didn’t post this recipe earlier but I can’t stop making and eating these pickled red onions…bring on all the tacos!
Pickled red onions are tangy and sweet, adding a little extra crunch to anything you put on top. I’m obsessed with them! I love them on tacos and pretty much all Mexican recipes. They’re also phenomenal on sandwiches or burgers, or in a salad. Basically, I keep them handy all the time now.
They have a long shelf life and only get better with age. All you need is 6 simple ingredients!
Here are the 6 simple ingredients you need to prepare pickled onions:
- Red onion – thinly sliced, you can use any kind of onion if you are not a red fan
- Apple Cider Vinegar and red wine vinegar – I love the combination of these two vinegars, they are sweet and a bit milder
- sugar – balances the acidity and acidity of vinegars
- Kosher salt – adds flavor and enhances all flavors
- water – Using warm water will help dissolve the sugar and salt
See the recipe card below for measurements for all ingredients. The recipe can also be saved or printed out there.
Variations for pickled onions
I don’t want to change anything if it’s delicious, but this recipe is super flexible and can be easily modified to suit your preferences. Here are a few ideas:
- Spicy – add jalapeno slices or a sprinkle or red pepper flakes
- Garlicky – Add a cloves or two of garlic that have been thinly sliced
- Peppery – add whole peppercorns
- Herbs – add a sprig of fresh thyme or rosemary or any other herbs you love
You can also use other types of onions or vinegar. Play around with this recipe and find that variation is your favorite!
On which to put pickled red onions
The short answer is… almost anything! I love them on tacos, sandwiches, in salads and bowls. Here are some of our favorite recipes that go great with pickled red onions:
See like I said…they go with almost anything! I can’t wait for you to try them!
How to thinly slice an onion
The easiest way to evenly slice onions very thinly is to use a mandolin. If you don’t have a mandolin, use a sharp knife. Cut off the tip (the pointy end, not the end with the little brown threads hanging from it), then place the onion on the cutting board on the new flat side. Cut the onion in half through the root end (the end with the brown threads, i.e. roots). Peel back the papery skin, then use a sharp knife to thinly slice the onion.
How long do picked red onions last?
Pickled onions keep very well and become tastier the longer they sit. They should be stored in an airtight container in the refrigerator for up to 2 weeks.
I love the bright pink color of the pickled red onions and the vinegary and tangy flavor they add to any dish. There aren’t many recipes that don’t require cooking and pans. This recipe is so quick and easy! It’s taco time!
More spice recipes to try:
Servings: 1 batch
- 1/2 Cup Apple Cider Vinegar plus 2 tablespoons
- 2 tablespoon red wine vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoon Kosher salt
- 3/4 Cup Warm water
- 1 Red onion thinly sliced
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Whisk together the first 5 ingredients in a small bowl until the sugar and salt are completely dissolved.
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Place the onion in a large jar and pour the vinegar mixture over it.
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Let sit at room temperature for 1 hour, then cover with a lid and refrigerate for up to 2 weeks.
nutritional information
pickled red onions
Amount Per Serving (1 batch)
calories 121
Calories from fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
sodium 3510mg153%
potassium 261mg7%
carbohydrates 23g8th%
fiber 2g8th%
Sugar 17g19%
protein 1g2%
Vitamin A 2 IU0%
vitamin C 8mg10%
calcium 43mg4%
iron 1mg6%
*Percent Daily Values ​​are based on a 2000 calorie diet.
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