Tangy, crisp, yet mellow pickled red onions are great on tacos, burgers, tostadas, tortas, salads, and more!
- 1 large red onion, sliced
- 2 garlic cloves, smashed
- 1 ¼ cup water
- 1 cup white vinegar
- ½ tablespoon mustard seeds
- ½ tablespoon black peppercorns
- ½ tablespoon red pepper flakes
- ½ tablespoon of salt
- 32 oz glass jar
- Start by adding the water, vinegar, mustard seeds, black peppercorns, red pepper flake, and salt to a pot over medium to medium-low heat and bring that to a boil.
- While the water vinegar mix comes to a boil, go ahead start slicing your onion. Cut the onion in half across the top and then into thin slices, about 1/8th of an inch thick.
- Stuff the slices into a 32 oz glass jar and add the 2 cloves of garlic.
- Once the water vinegar mix come to a boil, remove it from the stove and pour liquid over your onions in the jar.
- Make sure that all of the spices make it in too. You don’t want to leave those out.
- Let it come to room temperature and then close it with a lid and store in the refrigerator.
- Stores well in refrigerator for about a month.
- Can replace white vinegar with equal parts of other vinegar flavors.
- Omit any spices or add-ins that are not to your liking.
- Great on:
- Tacos (probably seafood)
- Tostadas de Camarón
- Serving Size: 1 Jar
- Calories: 162
- Sugar: 8.1g
- Sodium: 3.5g
- Fat: 2.4g
- Saturated Fat: .2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23.8g
- Fiber: 5.7g
- Protein: 4.1g
- Cholesterol: 0g
Keywords: pickled red onions