Quick Pickled Red Onions
These Quick Pickled Red Onions are such a great addition to so many dishes. From tacos to sandwiches to salads, they add a flavorful bright crunch! A bit salty, a bit sweet, a bit spicy…and oh so easy! All you need is a red onion, some white vinegar and a little sugar, salt and some crushed red pepper flakes and you are in business! A little bit of effort that yields major results in the flavor department.
My favorite way to enjoy these Quick Pickled Red Onions is on top of my Pork Tenderloin Carnitas stuffed in flour tortillas. Also wonderful on top of regular ground beef tacos or grilled chicken tacos with cilantro and cheddar cheese. Don’t forget to add your favorite taco sauce or my fave Yellowbird Jalepeno Condiment. Additionally, these pickled onions are fabulous chopped up and added to tuna salad or on any type of sub sandwich. Delicious!
Quick Pickled Red Onions
Ingredients
- 1 red onion thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 ½ Tablespoon sugar
- 1 ½ teaspoon salt
- ¼-½ teaspoon red pepper flakes to taste; hatch pepper chile flakes are also a good addition as well as whole peppercorns
Instructions
- If you have a mandolin, slicing the onion is a breeze! Place the sliced onion in a glass jar (such as a Ball canning jar) that has a tight fitting lid.
- Combine the remaining ingredients in a small saucepan and heat over medium heat until the mixture comes to a simmer and the sugar is dissolved well.
- Pour hot mixture over onions and let come to room temperature before putting lid on, about 15 minutes. Can serve when cool or store in the refrigerator for up to two weeks. Enjoy!