Easy, vibrant, and delicious, this Pickled Red Onions Recipe is a brilliant way to add color and flavor to countless recipes.
I’m partial to this particular Mexican taco truck in my city. It’s always parked in an old gas station parking lot, and because the gas station is no longer in business, the taco truck has set out permanent picnic tables all over the lot. But, of course, the novel scenery isn’t why I keep going there.
It’s the pickled red onions they put on all the tacos.
Don’t get me wrong—the carne asada and carnitas are top-notch in flavor every time, and the homemade tortillas are the cherry on top of every visit. But there isn’t a single taco on that menu that doesn’t benefit from the beautifully colored pickled onion garnish. I used to always ask for an extra side of them so I could add them to my sandwiches and salads. That is, until I realized how easy it was to make them myself!
This pickled red onion recipe is as simple as it gets. Had I known how easy it was to make these at home, I’d have been doing it for years instead of bothering the taco truck for extras. The recipe gives you a sweet-and-salty batch of pickled red onions, with a little pop of spicy peppercorn, and they’re delicious on everything (or even by themselves).
Flavors to add to your pickled red onions
This recipe is a very basic process with minimal seasoning, so it’s made to be altered! Add in your favorite flavors to the pickling juice and see how it changes the flavor of your red onions. Here are some of my favorite variations.
- Spicy garlic pickled red onions: If you are a fan of spicy or garlicky food, throw in some sliced chili peppers or red pepper flakes, along with a halved clove of garlic, into each jar.
- Citrusy pickled red onions: Add some fragrant citrus to your onions by incorporating the zest and juice of a citrus fruit, like orange, lemon, lime, or grapefruit.
- Playing with other types of vinegar: Substitute one-third of the spirit vinegar in this recipe with balsamic, red wine, or apple cider vinegar. Each one will add a bit more complexity to the onions and a different flavor profile, so experiment to find the one you love.
How do I store leftovers?
Once you’ve sealed the jars and placed them in the refrigerator, the pickled onions are stored safely. They should last for 3 weeks, or even longer, if the jar remains sealed tight and they are kept cool in the fridge. Be sure to keep all the onions submerged for the proper acidity.
Serving suggestions
Because these pickled red onions go with just about everything savory, I have so many serving suggestions! Try them on top of Grilled Halibut Fish Tacos, Korean Beef Tacos, or on Asian-inspired dishes like this Egg Roll in a Bowl. They’re great in almost any kind of sandwich, such as this Slow Cooker Turkey Dip Sandwich. Perhaps my favorite way to use pickled onions, however, is on my salads. Try them out as a garnish on a Mexican Avocado Chicken Salad (with Honey Cilantro Dressing) for a perfect match.
Pickled Red Onions Recipe
Ingredients
- 2 cups distilled white vinegar
- ⅓ cup white sugar
- 2 tablespoons salt
- 2 cups water
- 2 large red onions finely sliced
- 1 teaspoon peppercorns
Instructions
- In a pot, combine the vinegar, sugar, salt, and water together and bring to a boil. Cook for 5 minutes.
- Divide the sliced onions between 2 clean 12-ounce jars.
- Pour the pickling mix into the jars all the way to the top, then add in the peppercorns and seal the lid. Keep in the refrigerator for at least 2 days for the onions to fully pickle.
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