Quick Pickle Red Onions

I love pickled red onions on my tacos and in salads.  They add great flavor and color to your dishes, plus they are easy to make.  This recipe is a quick pickle, so it won’t last as long as a true canned recipe would, but hey we’re all busy and canning takes time!  The pickled red onion should last about 2-3 weeks if kept sealed in your fridge.



–       1 large red onion

–       1 cup apple cider vinegar

–       1 cup water

–       1 tbs sugar

–       1 ½ tsp course salt (I used Kosher)

–       1 tsp whole peppercorns

Cooking Instructions:

  1. Thinly slice your red onion.  I used my slicer attachment on my food processor to ensure I have uniform, thin slices – plus it’s easier, quicker and eliminates those onion tears!
  2. In a small saucepan slowly heat up the apple cider vinegar, water, sugar and salt until they sugar and salt are dissolved.
  3. Combine all ingredients in a mason jar (if you don’t have one around use another container that will seal tightly) allow to sit out without the lid on until cool.
  4. Once cool tightly put on lid and put in the fridge.  Allow 24 hours before serving to ensure the best flavor and color.

1 Comment

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One response to “Quick Pickle Red Onions

  1. Pingback: Crockpot: Chicken n’ Beer Tacos | Makin' A Mess

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