Quick and easy pickled red onions. They store well in the refrigerator and are perfect on soft tacos.

I either love or hate onions, and personally I love them in every form: pickled, raw, caramelized, fried or sautéed. Lately I’ve been craving anything pickled — cauliflower, carrots, okra — and especially pickled red onions. The craving hasn’t stopped, and I like keeping a jar ready in the fridge to brighten up meals.

Pickling and fermenting at home have become increasingly popular. Making your own quick pickles is simple, flavorful and practical. These pickled red onions are fast to prepare and keep well chilled, making them a handy condiment for many dishes.

My favorite way to enjoy these pickled red onions is piled on a pulled pork taco with green chiles and cotija cheese — the tang and crunch cut through rich, savory flavors beautifully. They also pair wonderfully with Mexican food, grilled meats, BBQ, and even salads. Some people snack on them straight from the jar; I won’t judge if you do the same.

For the pickling liquid I use organic apple cider vinegar with the “mother” instead of plain distilled vinegar. Apple cider vinegar adds a rounded tang that works especially well for quick pickles and vinaigrettes. It’s versatile in marinades, over grilled vegetables, and as the acidic base for these onions.

Many people use apple cider vinegar for potential digestive and wellness benefits when consumed in small daily amounts. Regardless of those claims, it definitely contributes bright, pleasant acidity to the pickling solution and enhances the final flavor of the onions.

ENJOY ~ Meagan

Pickled Red Onions

Ingredients

• 2 medium red onions, thinly sliced
• 1 cup organic apple cider vinegar with the mother
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon peppercorns

Instructions

Bring a pot of water to a boil. Add the sliced onions and briefly blanch for 1 minute, then remove the pot from the heat. Drain and pack the onions into a large, clean jar.

In a small bowl, whisk together the apple cider vinegar, salt, sugar and peppercorns until the salt and sugar dissolve. Pour the pickling liquid over the onions, making sure they are submerged. Allow the jar to cool to room temperature for about 15 minutes, then cover and refrigerate.

Let the onions sit in the refrigerator for at least 6 hours before serving. They will develop more flavor over time and will keep well for several weeks when refrigerated.

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Disclosure: This is a sponsored post on behalf of Pompeian. All opinions are my own and I appreciate your support for the brands I use.