My favorite topping! Pickled red onions are so easy to make and I put it on everything (almost). Tacos, any sort of “bowl”, on a piece of toast over cream cheese, on a breakfast sandwich, on a burger…
It’s best to use a mandoline slicer for the onions, but if you don’t have one, you can just thinly slice your onion.
I usually fill my jar about 3/4 the way with the sliced onions, usually ~2 small/medium sized red onions. For added flavor, I like to add a sliced jalapeno to give them a spicy kick. Totally optional.
After putting the sliced onions and optional pepper in the jar, I fill the jar halfway with white vinegar and the rest with water. Then I add about a tablespoon of sugar and a teaspoon of salt. Give it a little stir and pop it in the fridge.
I usually let the pickled red onions marinate in the fridge for a day, or at least overnight, before eating. They will stay good in the fridge for about a week. Enjoy!
Pickled Red Onions
Course: SidesDifficulty: Easy10
minutes12
hoursIngredients
2 small/medium red onions, thinly sliced
1-2 jalapenos, thinly sliced (optional)
White vinegar
Water
1 tbsp white sugar
1 tsp salt
Directions
- Prep the onions: Thinly slice your red onions. A mandoline slicer works best for uniform slices, but a sharp knife is great if you don’t have one.
- Fill the jar: Add the sliced onions to a clean jar, filling it about ¾ of the way. If using, add sliced jalapeño.
- Make the brine: Pour white vinegar into the jar until it reaches halfway up the onions. Fill the rest of the jar with water, covering the onions completely.
- Season: Add 1 tablespoon of sugar and 1 teaspoon of salt to the jar. Mix everything together.
- Refrigerate: Seal the jar and place it in the refrigerator. Let the onions marinate for at least 12 hours or overnight for best flavor.
Notes
- The amount of onions really doesn’t matter, it just depends on how much you want to make/ how many onions you have/ or how big your jar is!
- Store in the fridge and use within about a week of making.
