There’s so much to love about these Pickled Red Onions. They’re crunchy, tangy and gorgeously pink, pink, pink!
They’re perfect on burgers, sandwiches, burrito bowls, salads, tacos and more! And they make leftovers so much more fun!
They’re also a snap to make—in the time it takes you to read through this post, you could be almost done whipping up a batch. Honestly, they come together in just a few minutes and the rest of the work is just letting that vinegar and spices work their magic on those sweet red onions.
Once you’ve sliced a red onion thinly, you sort of stuff it into a jar with a hot chile pepper, like a habanero or fresno and a bay leaf. Add in some cider vinegar, a bit of sugar and salt and you’re good to go.
Gotta love that splash of color! Guys, spring is only 8 days away!!!
Homemade Pickled Red Onions
Makes about 2 cups
Prep Time: 10 minutes
1 large red onion, peeled, halved and very thinly sliced
1 habanero or fresno chile, split in half and seeded
1 bay leaf
1/2 cup apple cider vinegar
1 1/2 teaspoon sugar
1/2 teaspoon kosher salt
1. Place the onion, pepper and bay leaf in a large mason jar, packing them down to fit them all in. Add the vinegar, sugar and salt. Cover the jar tightly and shake well. Place in the fridge for several hours. You’ll see the liquid start to increase and cover most of the onions. You can help the process along by giving it a good shake every now and then. Store in the fridge for about 1 week.
Note: Recipe adapted from Carla Hall’s Soul Food. I tinkered a bit and increased the sugar and used a fresno chile instead of a habanero. If you want it to be less tart, up the sugar another teaspoon or so.