Pickled onions are one of my favorite toppings for fish tacos, sandwiches, salads and more. I love their pink color and sweet pickled flavor with a hint of spice. They are very easy to make at home and they’re a quick pickle, so you can eat them up the very next day!
- 3 medium red onions, thinly sliced
- 2 cup white vinegar
- 1 cup water
- 2 Tbsp multicolor peppercorns
- 1 tsp yellow mustard seeds
- 1 tsp cumin seed
- Pinch of sea salt
- 4 Tbsp sugar
- 2 jalapeños or Serrano peppers, sliced, seeds and all
- Peel and thinly slice the onions and peppers.
- Combine the vinegar, water, spices, salt and sugar in a pot and bring up to a simmer. Add in onions and sliced peppers. Remove from heat after 30 seconds. Stir until combined with the liquid and let cool too room temperature.
- Transfer onions to mason jars and pour the liquid over them. Will keep in the refrigerator for up to one month.
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