Pickled Red Onions
Pickled red onions came to us from the Yucatan peninsula region of Mexico. It’s a pretty straight forward recipe of vinegar, water, sugar and salt – if you are wanting to make authentic pickled red onions for things like tacos and who doesn’t like tacos!?! I like to use a combination of red wine vinegar and white distilled vinegar solely for the purpose of color, because we do eat with our first.
Other than that, this a pretty straight forward pickled red onion recipe. I keep mine stored in a little mason jar for a few weeks. Use on top of tacos, grilled steaks, chicken or other types of sandwiches for a lot of extra flavor.
Related Recipe >>> Hard Shell Black Lentil Tacos with Pickled Red Onions
Quick Tip: The onions will be ready in an hour or so, but the longer you let them sit in the vinegar, the brighter the color will be.
Pickled Red Onions Recipe
- 2 red onions
- 2 cups of water
- 1/2 cup of red wine vinegar
- 1/2 cup white distilled vinegar
- 1/4 cup of sugar
- 2 tablespoons kosher salt
- Combine the water, vinegars, sugar and salt in a sauce pan. Place on the stove top and bring to a boil until the sugar and salt have dissolved.
- While the pickling liquid is coming to a boil, thinly slice the red onions. Once everything is dissolved, pour over the red onions. Let sit for at least and hour before ready to use.