Homemade pickled red onions – so simple, but an instant pop of acid and brightness for so many of your dishes. If you have ever been to a trendy Mexican or Tex-Mex restaurant, you may have had the delight of trying out this tangy garnish. Little did you know, they are super easy to make, and are a great way to top off homemade tacos, enchiladas, or even eggs!
Pickling can seem very complicated, but I assure you, there is nothing to be afraid of! All you need is a saucepan, mason jars, and some basic pantry ingredients that I guarantee you already have on hand.
As these are a meant to be a quick pickled red onion and not necessarily one that is intended to “preserve”, I do not go through the sterilization process that would typically be associated with canning and jarring.
I recommend serving these pickled onions with dishes that are rich, such as cheese heavy enchiladas, or with creamy coleslaws. That is one of the main reasons why these go so well with many Tex-Mex dishes! If you try these, let me know how you have incorporated these into your dishes – tag @the.sassy.foodie! Stay tuned for some of the ways I use these pickled red onions in my dishes – soon to come.
Homemade Pickled Red OnionsCourse: SidesCuisine: MexicanDifficulty: Easy
The perfect accompaniment for your Mexican and Tex-Mex meals, with the perfect pop of acid and brightness!
2 red onions, sliced
2 cups water
1 cup white vinegar
1/3 cup white sugar
1 tbsp salt
2 tsp garlic powder
- Slice onions, and stuff into the mason jar.
- Boil together water, vinegar, sugar, salt and garlic powder. Once the mixture has come to a boil, take off the heat.
- Pour the warm mixture over. them onions in the jar, and let cool uncovered.
- Once the mixture has cooled, cover with the lid and refrigerate. They should be ready to use within 30 minutes!