Anyone else crave pickled things? Especially those tangy pickled red onions on top of fish tacos?
Pickled red onions are my favorite on top of salad bowls, tacos, taco salad, in wraps, burgers and on pizza. They are SUPER easy to make on your own, only take 5 minutes to prep, are ready to eat in 30 minutes and will last in the fridge for 3-4 weeks. Here’s what to do.
Quick Pickled Red Onions
- 1 red onion sliced
- 3 cup boiling water
- ¾ cup white vinegar
- ½ tsp salt
Slice red onion and place into a strainer. Rinse onion with the boiling water to soften onion and decrease strong bite.
Transfer rinsed onion to a 500 mL wide mouth mason jar. Add vinegar and salt.
Combine with a fork, seal jar and allow to sit for 30 minutes.
Keep refrigerated for 3-4 weeks as a condiment with tacos, salad bowls, wraps, meats, burgers or pizza.