How To Pickle Red Onions.


Pickle red onions and jalapeno peppers are my new go-to toppings for grilled hotdogs and burgers during the summer months. And it’s a must-have when I make homemade tacos (the same sort of onions you’d get at popular taco trucks and restaurants) when we get that “Mexican” craving. Personally I believe it’s one of the best easy-to-make condiments you can enjoy and it can last in the fridge for a few weeks.  In this recipe I’ll focus on pickling thinly sliced red onions, but it’s pretty much the same technique when using sliced Jalapeno peppers.


1 cup water
1 cup vinegar (white)
1 large red onion
1 clove garlic
4 pepper corns
3 allspice berries
1 heaping teaspoon salt
1 heaping tablespoon white sugar

  • thinly slice the red onion (after peeling off the outer skin)
  • bring the one cup of water to a boil
  • as it comes to a boil, turn off the stove and add all the ingredients (except the sliced onions) and stir well
  • place the sliced onion in a sterilized jar
  • pour the hot pickling brine over the sliced onion – make sure the liquid covers the onion
  • cool and store in the fridge (covered).. enjoy!

A super-simple recipe as I mentioned above and a must-have topping/condiment for your next taco night or summertime bbq with friends.


1 Comment

  1. Billy
    May 16, 2017 / 6:03 pm

    This has to be one of the most straight forward recipes I have ever seen on how to pickle onions! I love it. The fact that you also included a video for anyone who is more of a visual learner is also great. Very succinct and straight to the point. I wish more articles and recipes would follow the same route! Thank you for sharing – I’ll have to check back in once I’ve made them and post the end product!

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