Some people get asked how they keep their hair so shiny, or their house so clean. I get asked how I pickle my onions. Even if you didn’t ask, I’m about to tell you. It takes just 4 ingredients (that you likely have on hand) and 10 minutes to add that je ne sais quoi to all your tacos, salads, bowls, and sandwiches.
If you’ve never tried pickled onions, I urge you to give them a shot. They are tangy, and sweet, and really up your taco game. (Disclaimer: I have a handful of friends who just don’t like pickled things. If you are one of those people – I don’t understand, but I won’t hold it against you.)
I like to use a mandonline to thinly slice the onion quickly and evenly. You can definitely use a knife to do the same if you don’t have a mandoline! You can also cut the onion in thicker slices if you want them to keep more crunch after being pickled.
I also really love these plastic jar lids for my storing things in mason jars. My metal canning lids were all rusting after too many trips through the dishwasher. I found these and I’ll never go back.
Quick Pickled Red Onions
- 1 large red onion
- ¾ cup raw apple cider vinegar
- 3 tbs cane sugar or maple syrup
- 1 tsp kosher salt
- Optional add-ins – a garlic clove, bay leaf, 1 tsp peppercorns, 1/2 tsp red pepper flakes, 1/4 tsp oregano (These are just suggestions! I would pick one or two, not add them all at once! Or just leave them plain and they're great)
- Thinly slice the red onion (easiest with a mandoline) and pack into a pint-sized jar.
- In a small saucepan, heat the apple cider vinegar, sugar and salt over low heat. Stir occasionally, until sugar and salt have dissolved. Add any optional add-ins to the vinegar mixture.
- Carefully pour the vinegar mixture over the onions until the jar is full. Gently press down the onions with a spoon so they are all submerged.
- Transfer to the fridge and let sit for at least an hour before using. The onions will taste better after sitting in the fridge overnight. They will last in the fridge for 2 to 3 weeks.