Pickled Red Onions

Rosminah Brown

These are an all-round great condiment you can use to dress up tacos or cheese and charcuterie boards, to top a salad or add to a sandwich. Some additional spices can jazz up the flavor.

Small glass bowl holding pickled red onions set on a white background.

Pickled Red Onions

This quick pickled red onions recipe is a versatile condiment for tacos, salads, sandwiches, or charcuterie boards. Add optional spices to customize the flavor and enjoy a batch that keeps for weeks in the fridge.
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Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Course: Condiment
Cuisine: American, Mexican
Servings: 12 Servings
Calories: 15kcal
Author: Rosminah Brown

Ingredients

  • 2 red onions, thinly sliced
  • 1 cup red wine vinegar
  • 1½ teaspoons kosher salt
  • 1½ teaspoons sugar

Optional Spices

  • ½ teaspoon black peppercorns
  • 1 bay leaf
  • 1 pinch cumin seeds
  • 2 teaspoons coriander seeds

Instructions

  • Place the onions and optional spices in a bowl. In a small saucepan over medium heat, combine the vinegar, salt and sugar and bring to a simmer. Pour over the onions and let cool to room temperature, then move to the refrigerator. Let the flavors develop at least 4 hours before using. Stored in an airtight container, these pickles should last for several weeks, if you don’t eat them sooner.

Nutrition

Calories: 15kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.2mg
Posted In: Recipes, Sauces and Condiments

Owner/Publisher

Rosminah Brown is a Santa Barbara native who types fast and eats slow. She once jumped in the Neptune Pool at Hearst’s Castle. She is still upset that JR’s BBQ closed. She is always seeking a perfect, singular, exquisite bite of food.

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