Pickled red onions are an easy and delicious way to add color and a pop of flavor to your favorite tacos, nachos, pizzas, sandwiches, and burgers.
Y’all know that I have major love for all things pickled, right? Remember when I shared the recipe for my Granny’s pickled cucumbers, which are basically a summer staple around here, and have been since childhood. I swear, y’all, those and Coffee Malts whisk me immediately back to the summers of my childhood.
A few weeks ago we tried a new food truck in Katy called Piggy Pibil; {side note – YUM!} On their counter, they had a dish of pickled red onions, and a dish of chopped habanero peppers out for people to top their pulled pork tacos with, and oh. my. word. y’all… they were incredible. The crunch, sweetness, sourness, the pop that they added to the tacos was absolutely delicious.
I’ve been making pickled cucumbers forever, but I’d never attempted pickled red onions, and I wasn’t sure if I could follow the same easy steps, or if there were a trick to them, so I jumped on my phone and did some research – I found this recipe on Bon Appetit, and immediately knew this was the one to try.
The ingredients were simple and all things I had in my pantry already – bonus! Red onions, kosher salt, apple cider vinegar, sugar, and water (which isn’t in the pantry – fyi)
The most time consuming part of this recipe is slicing the onions, which if you have a mandolin, you may want to use that; I don’t have one, so I hand sliced them – which means they aren’t even, but eh.. that’s life 🙂
You can use any tupperware or storage containers for your pickled onions, but there’s something about these that begs for a mason jar, don’t you think?
I think one of my favorite things about these pickled red onions is the gorgeous bright purple color that develops –
They’re so pretty to look at, yummy to eat, and the color pops so much when added to tacos, nachos, burgers etc…
Have you ever had pickled red onions? Do you make them? What do you put them on/in? I’d love to hear your ideas, tips, tricks!
Happy Summer, y’all!
Easy Pickled Onions
Ingredients
- 1 Cup apple cider vinegar
- 2 Tablespoons white granulated sugar
- 3 teaspoons kosher salt
- 2 medium red onions thinly sliced
- 2 Cups Water
Instructions
- Whisk the first 3 ingredients together with 2 Cups water, until dissolved
- Put the sliced onions in a jar and pour the vinegar mix over the onions; seal and let sit at room temperature for 1 hour.
- Refrigerate for up to 2 weeks.
- If serving all at once, drain the onions and place in a dish, or fork them out a few at a time to top your favorite dishes.
Notes
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