Quick Pickled Onions Recipe

So easy and crazy addictive, you'll probably put these pickled onions on just about everything. They're especially delicious with a barbecue plate or as a topping for tacos or roasted meats.

YIELD
1 pint

INGREDIENTS

1 large red onion, cut in half and thinly sliced
1 3/4 cups (or more) red wine vinegar
1 Tbsp. Fine Pink Himalayan Sea Salt
Choose ONE of the following:*
1 Tbsp. Seafood Boil
1 Tbsp. The Q Steak Rub
1 Tbsp. Pikes Peak Butcher's Rub
1 Tbsp. Pickling Spice

Add all Savory items to cart

NOTES

*This works with any of your favorite whole or cracked spice blends.

Other Recipe Suggestions

Able’s Peppercorn Puerco Pebil

Caribbean Grilled Fish Tacos with Lime Crema

Quick Pickled Carrots

So easy and crazy addictive, you'll probably put these pickled onions on just about everything. They're especially delicious with a barbecue plate or as a topping for tacos or roasted meats.

DIRECTIONS

Toss all ingredients together. Let sit at room temperature for an hour or so; color of onions should deepen and start to turn bright pink. Transfer to a sealable container and top off with vinegar if necessary to cover onions. Refrigerate for at least 24 hours so the flavors can develop. Keep refrigerated and enjoy within a couple of weeks.

SERVING SUGGESTIONS

Use as a topping for burgers, tacos, grilled meats, or pizza. Makes a tangy addition to salads or wraps.

THANKS TO
Savory Spice Test Kitchen

NUTRITION

Dairy-Free

Gluten-Free

Nut-Free

Sweetener-Free

Vegan

Vegetarian