Quick pickled onions add a punch of flavor to to tacos, salads and more. Plus, they are healthy and take minutes to make!
I discovered pickled onions a couple years ago when they were served to me on a taco. The crunch and acidity takes a taco to new levels of deliciousness. Now, I’m rarely without a jar in my fridge and I use them not only on tacos, but toss them on salads, sandwiches or anything that needs a punch of flavor. (My friend Veronica has been known to eat a plate full of them on their own!)
Pile them on all kinds of tacos: carnitas, barbacoa, ground beef, chipotle chicken tacos, lobster tacos… (Can you tell I’m a taco junkie?) Pickled onions also add nice acidity to quesadillas and nachos. And just look at that pretty pink color! If you want to pile them on burgers, considered these dill-pickled onions instead – same crunch and acid but with the addition of burger’s-best-buddy dill pickle flavor!
- 2 medium red onions, sliced ⅛ inch thick on a mandolin
- ½ tsp. black peppercorns
- 1 bay leaf
- ¼ tsp. cumin seeds
- 1 tsp. coriander seeds
- 1 cup cider vinegar
- 1 tsp. Kosher salt
- 1 tsp. sugar
- Pack the onions into a pint-sized glass jar.
- In a small frying pan, toast the peppercorns, bay leaf, coriander seeds and cumin seeds until fragrant. Cool slightly and sprinkle over onions in jar.
- In a small pan, combine the vinegar, sugar and salt. Bring to a boil then remove from heat and pour the hot liquid over the onions. Put a lid on the jar and give it a good shake to combine everything. Loosen the top until the mixture cools.
- Let the pickled onions stand for about 4 hours before serving. These will stay for about 1 month if kept refrigerated.