These Homemade Pickled Red Onions are Awesome on Tacos, Hot Dogs or Burgers! Very easy to make as well in your own kitchen.
Recently I was at a party where they had a Mexican food truck and one of my friends noticed I didn’t have pickled red onions on my tacos. I told him that the tacos were super flavorful just the way they were, but he insisted I tried some with my next tacos. Well, he was right! So here is my Homemade Pickled Red Onions recipe.
I will admit that I only recently got into pickling. It’s always been on my list of things to master but it never seemed to bubble to the top. So making this recipe was the perfect opportunity for me to try pickling.
If you’ve never pickled onions or anything else for that matter, don’t be intimated. It’s very easy, probably easier than 75% of the recipes on this blog. And that is saying a lot since I pride myself in providing easy to make recipes.
With just a handful of ingredients, a mason jar, and this recipe you are well on your way to making your very own pickled red onions.
You can use Kosher Salt as a substitute for Pickling Salt. Just make sure there are no additives in whatever salt you use.
If you enjoy pickling, make sure you try my Homemade Pickled Jalapeños recipe. Yummy!
How to Make Homemade Pickled Red Onions
1- Cut the red onion into thin slices. Place in a pint-sized mason jar.
2- In a small saucepan, combine white vinegar, sugar, and salt. Add fresh rosemary and bring mixture to a boil.
3- Pour mixture over onions in the mason jar until full. Let cool for about 30 minutes.
4- Seal the mason jar and refrigerate for 24 hours.
Homemade Pickled Red Onions
- 1 Large Red Onion, Chopped
- 1 1/2 Cups White Vinegar
- 2 Tbsp White Sugar
- 1 Tbsp Pickling Salt
- 2 Sprigs Fresh Rosemary
how to make this recipe
- Cut red onion into thin slices. Place in pint sized mason jar.
- In a small saucepan, combine white vinegar, sugar and salt. Add fresh rosemary and bring mixture to a boil.
- Pour mixture over onions in the mason jar until full. Let cool for about 30 minutes.
- Seal the mason jar and refrigerate for 24 hours.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.