This pickled red onion recipe is so simple and it keeps for 3 weeks. It’s so perfect for tacos or even just to be enjoyed out of the jar (or am I just a weirdo?).
Quick Pickled Red Onions
I love pickled red onions!!! Okay so if you’ve been following me from the beginning, you should know by now I love a good crunch factor in every taco, sandwich or even soup! That’s why I love this recipe. It’s quick to make and I can have a jar in my fridge for up to 3 weeks, if I don’t eat them up before then. This weekend I’m hosting a birthday party and the honored guests have requested my carnitas recipe. As I created the rest of the menu, I knew I wanted to make a few jars of these to go on top of the carnitas tacos. Yum Yum, I can’t wait.
First we want to start with a small red onion. Many websites will recommend you use a mandolin to get the super thin slices of red onion, but since I’m just serving friends and family, it’s OK if some are a little thicker. The trick for me is to take my time and make sure my knife is perfectly sharpened. I also like cutting these onions into half moons.
The mixture to cover with I create in a 2 cup measuring cup. I mix together apple cider vinegar, agave nectar, salt and hot hot hot water.
Below is a good picture of what a 16 oz jar should look like. You can pick any container you choose just as long as it has an air tight lid for the fridge. Once you’ve packed in your onions as tight as you can (I used a muddler used in making cocktails), get ready to pour in your liquids. I always add 2 cloves of garlic and 1 small jalapeno sliced. You can include all sorts of different ingredients to your pickled jar to give the onions a different flavor.
Pour the hot liquid mix into your jar with the onions and let it sit out uncovered for about an hour. Once it has been an hour, you can put the lid on and store in the fridge. It will last up to three weeks in the fridge. Soooo taco night every night??
It’s so beautiful and just looks so great with the brownness of the cooked meat and the bright green colors of the jalapeno and cilantro on a yellow corn tortilla. Just gorgeous!
This pickled red onion recipe is so simple and it keeps for 3 weeks. It’s so perfect for tacos or even just to be enjoyed out of the jar.
- 1–16 ounce glass jar with lid
- 1 small red onion
- 2 garlic cloves (whole)
- 1 small jalapeno sliced
- 1/2 cup of apple cider vinegar
- 1 tablespoon of agave nectar
- 1 teaspoon of salt
- 1 cup of hot hot water
- Slice onion and jalapeno and place in a glass jar with garlic cloves (set aside).
- In a small bowl mix together apple cider vinegar, agave nectar, salt and hot water.
- Mix together well and pour into jar.
- Set jar aside, uncovered for an hour.
- Cover jar and store in fridge.
- Good for up to three weeks.
Optional: The jalapeno and garlic is optional, this is just how I’ve always made it.