Pickled red onions can add a bit of tang and some pretty pink to so many dishes. Add some slices of jalapeños and you will give this wonderful condiment a bite of heat.
A staple in most Mexican kitchens, pickled red onions can be a delicious addition to tacos, quesadillas and enchiladas, but they are also wonderful on scrambled eggs, avocado toast, fish dishes and salads. Not as sweet and my Red Onion Marmalade, but they are interchangeable and I always have a jar of at least one of these on hand at all times.
This is a super simple and quick recipe to make a small batch of pickled onions that will be ready to use in 30 minutes.
Quick Pickled Red Onions
Ingredients
- 1/2 red onion
- 1/2 cup water
- 1/2 cup red wine vinegar
- 1 teaspoon honey
Instructions
- Pack sliced onions into a small glass jar.
- In a small saucepan, heat the water, vinegar and honey to the boiling point.
- Pour the hot mixture over the onions and into the jar.
- Press onions down, cover and let sit for at least 30 minutes.
- Store in the refrigerator for up to 2 weeks.
Enjoy!
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