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Pickled red onions are the tangy, crunchy topping that can instantly brighten up tacos, salads, sandwiches, and more. With just a few simple ingredients, you’ll have a batch ready in no time, perfect for adding a zesty twist to any meal!
Tangy Pickled Red Onions in a Flash
Pickled red onions have become a staple in my kitchen, and it all started with taco night. I threw some together on a whim, hoping they’d add a little zing to our usual spread—and now I can’t live without them.
Tangy, crunchy, and just the right amount of zip, they turn the simplest taco into something crave-worthy. My kids even love piling them on their burrito bowls!
The best part? They’re incredibly easy to make at home. With just a handful of ingredients and a quick pickling process, you’ll have a jar of these beauties ready to add that pop of flavor and color to all your favorite Mexican and Tex-Mex meals. Trust me, once you’ve tried them, they’ll be your new go-to topping!
Why You Will Love This Recipe
- Easy to make – Minimal ingredients and effort.
- Quick prep – Ready in just minutes.
- Versatile – Perfect for tacos, salads, bowls, and more.
- Long-lasting – Stays fresh in the fridge for weeks.
- Customizable – Adjust sweetness, spice, and tang to taste
Ingredients You Will Need
- Red Onion – Thinly sliced. Red onions work best for color and flavor, but yellow or white onions can be used in a pinch.
- White Vinegar – The base for pickling. You can also use apple cider vinegar for a slightly sweeter, more mellow flavor, or red wine vinegar for extra tang.
- Water – Balances the vinegar. No substitutions here, but you can adjust the ratio to make it more or less acidic.
- Sugar – Adds sweetness to balance the tang. Swap with honey, agave, or maple syrup for a different twist.
- Salt – Enhances the flavor. Kosher or sea salt is preferred, but table salt will do.
Optional Spices – Add black peppercorns, garlic, or chili flakes for an extra kick of flavor. You can also toss in bay leaves or fresh herbs for a unique touch.
Step-By-Step
Find the complete recipe card below with measurements and full instructions.
- Using the food processor with the fine slicing blade, or a mandolin, slice the red onion finely. If needed you can use a knife, just ensure you are slicing as thin as possible.
- Add the onions to a jar (I typically use a 16 ounce Ball Jar).
- Pour the white vinegar over the top of the onions.
- Add the sugar and peppercorns. Then pour in water until the jar is filled.
Storage: Place in the refrigerator and allow to sit for 1 hour before enjoying. These can be stored in the refrigerator for up to two weeks.
What to Serve Them With
- Tacos – A perfect tangy topping for carnitas, chicken, fish, or veggie tacos.
- Burrito Bowls – Add a zesty crunch to bowls loaded with rice, beans, and proteins like chicken, shrimp, or beef.
- Sandwiches & Burgers – Use them to brighten up any sandwich or burger, especially with BBQ pulled pork, chicken, or beef.
- BBQ Plates – Complement smoky BBQ meats like brisket or ribs.
- Breakfast Dishes – Add them to scrambled eggs, breakfast burritos, or omelets.
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Pickled Red Onions
Ingredients
- 1 medium red onion
- ½ cup white vinegar
- 2 tablespoons white sugar (depending on preference go up to 1/4 cup sugar)
- 6 black peppercorns
- water to fill the jar
Instructions
- Using the food processor with the fine slicing blade, or a mandolin, slice the red onion finely. If needed you can use a knife, just ensure you are slicing as thin as possible.
- Add the onions to a jar (I typically use a 16 ounce Ball Jar).
- Pour the white vinegar over the top of the onions.
- Add the sugar and peppercorns. Then pour in water until the jar is filled.
- Tighten the lid, and then shake the jar to combine the ingredients.
- Place in the refrigerator and allow to sit for 1 hour before enjoying. These can be stored in the refrigerator for up to two weeks.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by @KJandCompany.co
