Easy Pickled Red Onions
This recipe was created by the So Radish team to go along with our Fried Cauliflower Tacos. Whether you're spicing up your taco night, elevating your burger game, or impressing guests with a cheeseboard, these pickled red onions are sure to become your kitchen's secret weapon.
Equipment
- 2-quart pot
Ingredients
Ingredients:
- 1 Large red onion, julienned
- 1 tsp Dried oregano
- 1-2 Jalapeños, sliced
- ⅔ cups Lime juice
- ⅓ cup White vinegar
- 2 tsp Sugar
- 1½ tsp Salt
Instructions
Instructions:
- Add the julienned red onions, oregano, and sliced jalapeños to a Mason jar.
- In a pot, heat lime juice, white vinegar, sugar, and salt until it simmers. Whisk the mixture until the sugar and salt completely dissolve.
- Remove the pot from heat and let the mixture cool. Once cooled, pour it evenly into the prepared jar, leaving a 1/2 inch of headspace.
- Seal the jar and refrigerate the pickled red onions. Let rest for 12 hours* before serving. Store up to 2-3 weeks.
Notes
*Can’t wait 12 hours? Try slicing the onion extra thin for even quicker pickling. Thinly sliced onions may be ready in as little as 1-2 hours.
Tried this recipe?Let us know how it was!