A Girl & Her Food: Pickled Red Onions


Pickled Red Onions

Pickled red onions are great tangy addition into sandwiches, salads, and tacos. 
I love the beautiful pink hue, it will brighten up any dish you serve! 


1 jalapeño pepper, cut into 1/4" slices

2 large red onions, finely sliced 

1 cup distilled white vinegar 

1 cup water

1 cup sugar

2 teaspoons kosher salt 


Place sliced jalepeños and onions in a mixing bowl (I take the easy way out and use a mandoline set at 1/4 " for my penos and onions). In a saucepan, heat the vinegar, water, sugar and salt over medium-high heat. Whisk continuously until the sugar is dissolved and than bring to a boil.  Pour the mixture over the onions and jalapeños and press down with a spoon until they are submerged in the pickling liquid. I recommend placing a double layer of paper towel on top to help keep the onions and jalapeños submerged. Allow to sit and cool for about 30 minutes.  Place the pickled red onions in a sealed container, like a Ball mason jar, in the refrigerator.  They are ready to eat and can be stored in an air tight container for quite some time.