After 6 months living in Berlin my boyfriend and I are heading back to the states in just a few weeks. We’re excited to see our friends and families, to use our iphones again and of course, to eat. I’ve just recently invented a new game to commemorate this occurrence. I call it “What are you going to eat?” as in, “What are you going as soon as we land in L.A.?” to which he will answer, “tacos”. And when he does, I immediately think of these:
Perfectly tangy, sweet and just a little spicy, pickled red onions add that extra thing to any simple dish. We love them on grilled meats, fish and simple steamed veggies; but they belong in tacos, preferably eaten on outside with a beer in one hand and a lot of napkins in the other.
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Pickled Red Onions
- Total Time: 5 minutes
- Yield: 8 1x
Description
Pickled red onions are the perfect way to add tang to any simple dish or salad. Try them with grilled chicken, steak, fish or just tossed over a salad.
Ingredients
- 1 glass jar, cleaned
- 1 large red onion, thinly sliced
- 3/4 cup (180ml) white vinegar
- 3 tbs (50g) sugar
- pinch of salt
- 1 chili pepper, sliced once or more depending on your heat preference
- 3 generous grinds of black pepper
Instructions
- Thinly slice the onion and set aside.
- Place vinegar, sugar, salt, chili and pepper in a pot and bring to a boil, making sure sugar is dissolved.
- Add onion slices and heat on a low simmer for about 30 seconds.
- Remove from heat and let cool.
- Place liquids and onion into a jar and refrigerate.
Notes
- For an even softer brine, try replacing the white vinegar with rice vinegar.
- The onions will keep in the fridge for several months.
- Prep Time: 10 mins
- Cook Time: 2 mins
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 20
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Frequently Asked Questions
Can I swap the white vinegar for something milder?
Yes. The notes suggest replacing white vinegar with rice vinegar for an even softer, less sharp brine—a simple swap that keeps all the other proportions the same.
How long do these pickled onions keep?
The notes say they will keep in the fridge for several months, making this a great batch-prep condiment to have on hand for tacos, grilled meats, fish, or steamed vegetables.
Why are the onions only simmered for 30 seconds rather than fully cooked?
The instructions add the sliced onion to the boiling brine and heat on a low simmer for about 30 seconds before removing from the heat. This brief exposure softens the raw bite just enough while keeping the onions crisp and their color bright.
Great on pulled pork sandwiches. How long will they keep for?
I have made a similar recipe before and they are delicious and go with everything.
I like pickled onions but I have never tried making them at home. This looks delicious