Tacos, burgers, flatbreads, salads – what do these dishes all have in common?
All become even MORE delish once you throw some quick pickled red onions on them!
If you’re anything like myself, you’ll be more tempted to order an item at a restaurant if “pickled onions” is in the menu description. What is it about these little guys that is so. damn. good? It could be the bright, wince inducing shade of fuschia, or the crisp bite.. but I think what really does it for me is the sweet, yet totally tangy flavor.
They are the perfect topping for my deliciously authentic Instant Pot Beef Birria Tacos – click here for the recipe!
My take on these quick pickled red onions recipe uses a sweet vinegar brine, along with some whole cloves for an added earthy/spicy component to really round things out. I think they are a winner, and keep them in my fridge at all times. So,try them and let me know what you think, will you?
The gangs’ all here: 1 red onion + 1 1/4 cup of apple cider vinegar + 2 tablespoons of sugar + 1 teaspoon of salt + 3-4 whole cloves.
First, halve your red onion, and slice as thinly as possible. Pack the slices into a pint-sized canning jar.
Then, in a small saucepan, whisk together your vinegar, sugar and salt. Bring it to a boil, plug your nose, and open up some windows. I PROMISE that these are worth the smell of boiling the vinegar! And besides, once your pickling brine has come to a boil, you can take it right off the heat.
After its off the heat, pop in your cloves, and pour this magical potion right over the onions into the canning jar. Make sure the onions are fully submerged in their little jacuzzi– if you need to, you can add a bit of extra vinegar to top it off. Seal tightly and let cool, then transfer to your fridge. These babies are ready to play ball in just a few hours – but will be even better in a day or two!
Isn’t this jar adorable?! I picked it up at target but I’ve seen similar ones at TJ Maxx and homegoods, too!
I used my pickled red onions to top some shredded beef tacos – get ready for the seriously TASTY instant pot shredded beef recipe I have coming for you – but I also love to pop them on burgers and salads and hotdogs and nachos .
May you enjoy these little firecrackers as much as I do!
Pickled Red Onions
- 1 whole red onion
- 1 1/4 cup apple cider vinegar
- 2 tbsp sugar
- 1 tsp salt
- 3-4 cloves whole
- Halve, and slice red onion. Pack tightly into pint-sized canning jar.
- In small saucepan, whisk together vinegar, sugar and salt. Bring to a boil, and take off heat.
- Add whole cloves.
- Pour vinegar solution into jar over onions, making sure onions are completely sumberged. If needed, top off jar with extra vinegar.
- Seal tightly and let cool, then transfer to fridge. Onions will keep for several weeks, refrigerated.