Pickled red onions are a must-have for my chorizo and cheese taquitos, or for quesadillas, flautas and tacos. They are perfect with blackened fish, pork chops and literally any other meat or fowl.
The taste is mild, the color eye-popping and so easy to make, what are you waiting for?
Let’s Make Pickled Red Onions
Peel the onions, cut off the tops and use a mandoline to achieve thin, uniform slices. This is by far the fastest way and really the only way to get the right thickness and uniformity.
Sliced onions before separation.
Red Onions after separating them into rings. I like to discard the “hearts”, but that’s optional.
Pack them into a pint jar and prepare the pickling brine.
Combine the water, vinegar, sugar and salt and half the peppercorns in a saucepot, bring to a simmer over medium heat. Carefully pour over the onions in the jar. Use a muddler or a spoon to press the onions down until they are all covered. Pour the remaining peppercorns on top and let it cool to room temp.
Cover and refrigerate. Pickled red onions are best after resting a day or two, but they keep for 2 to three weeks refrigerated. Print
Pickled Red Onions
Sliced red onions picked with vinegar, water, sugar and salt
Ingredients
- 2–3 medium size red onions
- 1/2 cup water
- 1/2 cup distilled white vinegar
- 3 TBL sugar
- 1 TBL sea salt
- 1/2 tsp whole red peppercorns – divided
Instructions
- Peel, slice, separate and pack the onions into a 1 pint jar. I always discard the white onion “hearts”, but that’s optional
- In a small saucepot, combine the water, vinegar, salt, sugar and half the peppercorns. Bring to a simmer over medium heat and stir until the salt and sugar are dissolved.
- Place the jar of packed onions in the sink, then carefully pour the pickling mixture over them and fill the jar
- Use a spoon to press down the onions to make sure they are all covered and pour the remaining peppercorns on the top
- Let them cool to room temp, then place an air tight top on the jar and refrigerate for 1-2 days. They will keep refrigerated for up to 2 weeks.