Quesada Recipes: Pickled Onions

Pickled onions rank as one of the best looking, most dramatic garnishes! They also add so many bold flavours — they are sweet, salty, tangy and acidic! 

Try them on top of Mexican favs like tacos or nachos, and also on sandwiches and subs, on top of burgers, and in salads like kale or potato–anything you can think of that needs a bit of a pickle-y punch! 

2 medium red onions

1 cup white vinegar

2 Tbsp sugar

2 ½ tsp salt

Cut onions in half lengthwise (from top to bottom). Peel, then slice thinly widthwise into half rounds. 

Separate the onion slices, then place them in a two cup/500 mL Mason jar. Set aside.

In a small pot, bring to boil over medium-high heat the vinegar, sugar and salt. Once boiling, stir to ensure sugar and salt dissolve, then remove from heat. Carefully pour the hot liquid into the Mason jar. Ensure onions are submerged and place lid on the jar. Set aside until cool, then refrigerate for at least a few hours before serving. 

Pickled onions are good for a week, refrigerated.

Tip: Want to make Spicy Pickled Onions? Add a fresh sliced jalapeno or other hot pepper to the jar when preparing the onions.