In my opinion no Mexican food meal is complete without pickled red onions. The tang of vinegar and tiny hint of heat not only pairs well with tacos and nachos, but I love it on scrambled eggs, pizza, ahi tuna, you name it! They are a cinch to make and you can keep them in the fridge for a month. I always have a jar on hand!
Here’s what you’ll need:
- 1 medium red onion
- 1 Jalapeno pepper or Serrano
- 1.5 cups water
- 3/4 cups distilled vinegar
- 1.5 TBSP salt
- 1 TBSP sugar
- 2 TBSP black peppercorns
In a saucepan over medium low heat add your water, vinegar, salt, sugar, and peppercorns. You could also use apple cider vinegar or a combo of distilled and apple cider if you would prefer a more mellow pickled taste. The apple cider vinegar will kill the sharp tang. I personally LOVE the sharp tang so I like using all distilled. But these are your onions, so do what you like! Stir and let it heat up until the sugar and salt is dissolved.
While your pickling liquid is warming, slice your red onion. I like to do about 1/4 inch slices. Thin, but not too thin. Slice your jalapeno into rings. Leave in the seeds and ribs. Layer your vegetables into the jar.
Once the salt and sugar have dissolved, carefully pour the liquid over the veggies into your jar. I like to use the handle of a wooden spoon to move the liquid and peppercorns evenly around the veggies in the jar to ensure they are all over the onions. Fill the jar to the top with the liquid and close the lid.
I let the jar sit on the counter for about 45 minutes to cool slightly and then pop it in the fridge. You can use these in 4-6 hours but are truly at their best bright pink, glorious selves after at least a day or 2 in the fridge. What are you planning to put yours on!?