Pickled Red Onions


Toppings like pickled vegetables are a great way to spruce up many meals with a little bit of tang and crunch. The onions are sliced rather thinly and embellished with fresh garlic and peppercorns in the pickling liquid. After a quick pickle in a mixture of hot water and vinegar, you can throw these onions on salads, sandwiches, tacos, and more! It adds a zingy pop of vinegar, color, and (you guessed it), oniony flavor, which many people love as a finishing touch. 

Letting the onions soak in vinegar, or macerating onions, softens the texture and takes away a bit of the intense bite that comes with raw onions. The acidic vinegar breaks down the sharpness of the onion while leaving that lovely flavor behind in pickled onions: The top-tier garnish is one of those ingredients that comes in handy most every day and with a variety of cuisines and recipes. Leave the onions, suspended in their pink pickling liquid, in the refrigerator for a couple weeks, grabbing a forkful or two as needed.

Pickled Red Onions


  • 2 small red onions, very thinly sliced
  • 1 cup hot water
  • ½ cup apple cider vinegar
  • ½ cup white wine vinegar
  • 2 cloves garlic, sliced
  • 1 tbsp peppercorns - we used pink peppercorns
  • 1 tsp salt


  1. Add all ingredients to a large bowl and mix gently to combine.
  2. Let cool at room temperature for 30 minutes, then store in an airtight container in the refrigerator.

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