Pickled Red Onions

Pickled Red Onions
There are countless uses for pickled red onions. They liven up a bowl of pinto beans and ham in ways that diced raw onions never could, and they’re delicious tucked into a carnitas taco, where their zesty bite contrasts brilliantly with the tender, rich pulled pork. They are also awesome with eggs, especially a plate of huevos rancheros. And they make any sandwich or grilled burger sing. Toss them into a creamy egg, tuna, or potato salad, or any salad made of fresh greens. The possibilities are truly endless.

This recipe makes about 2 cups of pickled onions.


  • 1 large red onion
  • 1 cup apple cider vinegar
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground allspice
  • pinch of red pepper flakes

Slice the top and bottom off the onion and then slice it in half, from top to bottom. Remove the outer peel. Lay the cut surfaces of the onion onto the cutting board, and then slice into half moons about 1/8″ thick.

In a medium saucepan over medium to medium-high heat, bring the vinegars, sugar, and salt to a boil. Whisk until sugar and salt dissolve, then remove pan from heat and whisk in allspice and red pepper flakes. Carefully add sliced onion to the pan and gently stir to combine. Let mixture cool completely at room temperature, stirring occasionally. Pour into a glass container, cover tightly with a lid, and refrigerate until thoroughly chilled. I like to store the pickled onions in canning jars. This recipe is for refrigerator pickling only and needs to be stored in a refrigerator. Enjoy for up to one month.