Are you ready to up your condiment game? I’m gonna teach you how to make pickled red onions and you’re gonna put them on all the things! Trust me…
Pickled red onions are my new favorite condiment. Like for reals. First of all, can you even with this color? It’s seriously the prettiest color pink ever. That’s the first reason why I’m obsessed with these beauties: their color. Second reason, they taste amazing. SO FREAKING GOOD. They’re the perfect amount of tanginess to compliment everything from tacos, to salads, to burgers, to eggs, but also to eat straight from the jar. Yep, I’ve been grabbing my fork and sneaking a few bites here and there. AND, I’m not even someone who likes to raw onions, but pickling anything is a whole diff story. It’s definitely some next level shit!
I am so in love with pickled red onions lately, that I make it a point to always have a jar on hand in the fridge! This recipe makes about 2 cups of pickled red onions, so if you don’t think you’ll be able to use them all in 1 week, you can always start out making a half batch and see how long it lasts you. Or, make the full recipe and gift half to a friend! Guaranteed way to be cool AF with your friends at the next potluck/taco party/burger bbq.
I’m gonna share with you how to make pickled red onions so you can enjoy them on everything like me! Even better, make my pork carnitas recipe while you’re at it and be prepared to fall in love!
Grab your red onions, a jalapeno (optional), oregano, peppercorns, red pepper flakes, sea salt, sweetener of choice*- I used zero carb monkfruit sweetener, but you can use coconut sugar, apple cider vinegar (or rice wine vinegar), and water and let’s make some magic.
* to be Whole30 compliant, just omit the sweetener altogether. The pickled red onions will still taste amazing!
You’ll want to always have a batch of these tangy pickled red onions on hand to kick up your tacos, burgers, salads, avo toast and more!
- 1 red onion, sliced
- 1 cup apple cider vinegar
- 1 cup water
- 2 tbsp sea salt
- 2 tbsp monkfruit sweetener (or coconut sugar)
- 1 tbsp dried oregano
- 1/4 tsp peppercorns
- 1/4 tsp red pepper flakes
- 1 jalapeno, sliced (optional)
Put sliced red onions and jalapenos (if using) in a medium bowl, set aside.
Add remaining ingredients to a pot and bring to a boil. Then immediately pour mixture over red onions in bowl.
Cover and let sit on counter for 4-6 hours or until it has cooled to room temp.
Transfer pickled red onions to a mason jar with lid and refrigerate.
Will last up to 1 week in refrigerator.
- Serving Size: 16