Pickled Red Onions

The a delicious homemade topping; sandwich not included.

Using a simple variation of the pickling recipe as our pickled green beans, we enter into the realm of condiments with these deliciously sweet red onions. Use them as a to top sandwiches, hot dogs, hamburgers or as a side for chicken or steak.

Equipment Needed: 2 QT Pot with Lid, Wooden Spoon or Whisk, Chef’s Knife, Cutting Board, Measuring Cup

Serving Suggestion: Depends on how you’re using it

Servings: 12 ish

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking


  • 2 medium red onions ($1.50/lb)
  • 2 cloves of garlic ($2.99/lb)
  • 1 jalapeño ($1.99/lb)
  • 3/4 C rice vinegar ($2.79/12 oz)
  • 3/4 C sugar ($2.39/2 lb box)
  • 3/4 C water (free)


  • Mix the sugar, vinegar and water in your pot and put over high heat, bringing it to a boil.

Raw sugar provides a richer sweetness than regular granulated sugar...if you're into that kind of thing.

  • While the brew is bubbling, peel and quarter your onions, slice them very thinly, less than 1/8th of an inch if you can. Peel and smash the garlic; halve the jalapeño and remove the seeds.

Slice thinly so the vinegar mixture soaks in easier.

  • Just as the vinegar mixture starts to boil add the garlic and half of the jalapeño and let it go for another minute. Then toss in your onions, remove the pot from the heat, cover and let it sit until it comes to room temperature. Throw them in an airtight container and refrigerate for up to a month.

Bring just the right amount of heat with a half. Add the other half if you're feeling adventurous.

One response to “Pickled Red Onions

  1. This makes me so happy. There’s a tiny little Mexican place just off the Arizona State campus, El Pollo Supremo, that has absolutely amazing carne asada and, of course, chicken. They serve the meat with a few fresh, hot tortillas, beans, and (not ever nearly enough) pickled red onions. The onions were half the reason I went. Sweet, sour, spicy, crunchy, and juicy, these things were a perfect compliment to the smoky, marinated goodness that was their carne asada.

    Hopefully, this turns out just as well! At the very least, it’ll save me from going back to AZ when I want these.

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