In addition to many other things, pickled red onions is a something that I am late to the party on. However late is better than never!
As much as I love to cook it’s a nice treat to get takeout occasionally. So not too long ago my family and I decided to get Qdoba for dinner. This time I wanted to switch up my typical order and that’s when I saw pickled onions on the menu! Adding pickled red onions to my Cholula chicken tacos was simply one of the best decisions I’ve ever made. They added tangy but sweet flavor, crisp texture and beautiful color to my tacos. Clearly it was love at first taste!
Now that I know I love pickled onions and make them for myself I put them on so many things! Salads, sandwiches/wraps, tacos, nachos and burgers and more. Onions are easier to slice thinly when using a sharp knife! This is my knife set.
Ingredients:
- 1 Large red onion, thinly sliced
- 1/2 cup red wine vinegar
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 teaspoon salt
- 1 tablespoon brown sugar
- 6 whole peppercorns
- 1/4 teaspoon red pepper flakes
Directions:
- Peel and thinly slice red onion. I like to cut my onion in half but feel free to keep yours whole!
- In a small saucepan add the remaining ingredients and bring to a gentle simmer. Give a thorough stir.
- Compactly place onions in your choice of jar or container. Carefully pour the liquid over the onions.
- If have onions above the liquid make sure to push them down so each onions is submerged. Let the container cool to room temperature and either enjoy them right away or store in the fridge for up to two weeks!