🧅 Quick Pickled Red Onions Recipe

Ingredients

• 1 large red onion, thinly sliced
• ½ cup apple cider vinegar (or white vinegar)
• ½ cup water
• 1 tablespoon sugar (or honey for natural sweetness)
• 1 teaspoon salt
• (Optional add-ins for extra flavor: 1 clove garlic, 5–6 peppercorns, 1 small chili, or a pinch of dried oregano/thyme)

Instructions

1. Slice the Onion

• Peel and thinly slice the red onion into rings or half-moons.

2. Make the Brine

• In a small saucepan, combine vinegar, water, sugar, and salt.
• Heat over medium just until the sugar and salt dissolve (do not boil).

3. Pack the Jar

• Place onion slices into a clean glass jar.
• Add optional garlic, peppercorns, or herbs if desired.

4. Pour the Brine

• Carefully pour the hot brine over the onions, making sure they’re fully submerged.
• Let cool at room temperature for about 30 minutes.

5. Chill & Store

• Seal the jar and refrigerate.
• Ready to enjoy in at least 1 hour, but best after 24 hours.
• Keeps well for 2–3 weeks in the fridge.

🌮 Serving Ideas

• On tacos, burrito bowls, or quesadillas
• In burgers, sandwiches, or wraps
• Tossed in salads or grain bowls
• As a side to BBQ or roasted meats

Would you like me to also share a Mexican-style variation of pickled red onions (with chili & lime) that pairs perfectly with tacos?