I love making fabulous little somethings to spark up dinner, especially when that fabulous little something is as delish and as easy as these Pickled Red Onions.
Pickled Red Onions are super with Mexican food like tacos, in salads, maybe on a sandwich, a burger, a dog or in a grilled cheese. They’re cool & crunchy and refreshing and a perfect foil for all kinds of things.
I served them up the other day with my Instant Pot Chicken Tinga, and since they last for weeks in the fridge, I’m probably going to be putting them on just about everything.
Super easy to make, Pickled Red Onions are almost a cheat. Put sliced onions in a jar, mix up enough brine to cover and wait. That’s the hard part, the wait! Several hours is good, but they just keep getting better and better.
How often do you have a part of a red onion laying around in your fridge? Red onions can be huge and recipes usually call for just a little – pickling them can transform them from potential waste to a fabulous little condiment with just a few minutes of time.
Pickled Red Onions
- 1 red onion, cut in half pole to pole, then sliced thinly into half moons
- about 3/4 cup red wine vinegar
- 1/4 teaspoon black peppercorns
- 1/4 teaspoon cumin seeds, lightly crushed
- 1/2 teaspoon Mexican oregano
- 3 to 4 garlic cloves, thinly sliced
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
Place the sliced red onion in a very clean mason jar.
In a small pot, heat the vinegar and add the remainder of the ingredients. Bring to a boil, stir to dissolve the sugar and salt and remove from heat.
Pour the hot mixture over the red onion, adding more vinegar if needed to completely cover the onions. Cover, shake and set on the counter for an hour or two then refrigerate.
The onions will begin to soften and turn a beautiful hue after several hours and continue to improve over time.
I’ll be posting this recipe at Fiesta Friday. If you’re a food blogger, join in – Angie has a great group of bloggers joining her every week. If you’re just visiting, click on the link and see all the best of the Fiesta Friday food bloggers this week!