That looks like pickled red onions—a quick, tangy topping often used for tacos, sandwiches, salads, and grilled dishes. Here’s a simple recipe you can use.
Quick Pickled Red Onions
Ingredients
- 2 medium red onions
- 1 cup white vinegar (or apple cider vinegar)
- 1 cup water
- 1 tablespoon sugar
- 1½ teaspoons salt
- 1–2 cloves garlic (optional)
- ½ teaspoon black peppercorns (optional)
- 1 small bay leaf (optional)
Instructions
- Slice the onions
Peel and slice the red onions into thin rings or half-moons. - Make the brine
In a saucepan, combine vinegar, water, sugar, and salt. Heat until the sugar and salt dissolve. - Fill the jar
Place the sliced onions into a clean glass jar. Add garlic, peppercorns, or bay leaf if using. - Pour the brine
Pour the hot vinegar mixture over the onions until they are completely covered. - Cool and refrigerate
Let the jar cool to room temperature, then close and refrigerate.
Ready Time
- Ready in 30–60 minutes
- Best flavor after a few hours
Storage
- Keeps in the refrigerator for 2–3 weeks.
Serving Ideas
Use pickled onions on:
- tacos and burritos
- burgers and sandwiches
- salads and grain bowls
- grilled meats or fish
If you want, I can also give you:
- Mexican-style pickled red onions with lime
- Mediterranean herb pickled onions
- A fermented (probiotic) onion version.
