Quick and easy Pickled Red Onions. They store great in the refrigerator and are perfect for soft tacos. 

Pickled Red Onions

You either have a LOVE or HATE relationship with onions. I just so happen to love them in any shape or form: pickled, raw, caramelized, fried and sauteed. Lately, I’ve been craving anything pickled… cauliflower, carrots, okra and of course pickled red onions. No, I’m not pregnant, but this craving is not subsiding.

Trending in the Kitchen: Pickling or fermenting your own foods is definitely on the rise of popularity this year. I decided to keep up with the trend for these red onions and it’s always nice to have a jar on hand in the refrigerator. #TrendingInTheKitchen

Pickled Red Onions

Pickled Red Onions

My favorite way to devour these Pickled Red Onions is by placing them on top of a hearty pulled pork taco with green chilies and cotija cheese. My mouth is salivating just typing the previous sentence. Pickled Red Onions are the perfect accompaniment to Mexican food, BBQ or if you take the healthy route, with a salad. You might even want to devour these as a snack. I know I can’t seem to get enough of them.

The base ingredient for this recipe goes away from your traditional pickled recipe with just the use of regular vinegar. Instead, I made it with Pompeian’s Organic Apple Cider Vinegar with the mother. It’s perfect for marinades, over grilled vegetables, in salad dressings or used as the base in my pickled red onions.

Consuming two tablespoons of Pompeian’s Organic Apple Cider Vinegar with the mother a day will help improve digestion, boost the immune system, soothe sore throats, keep skin healthy and many more benefits. It looks like I’ll be chugging this container like pickle juice after the red onions are all gone.

ENJOY ~ Meagan

Pickled Red Onions

Pickled Red Onions


  • 2 medium red onions, thinly sliced
  • 1 cup Pompeian Organic Apple Cider Vinegar with the mother
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon peppercorns


Bring water to boil in a pot. Add in the onions and let them cook for 1 minute and then remove from the heat. Add the onions to a large jar and set aside.

In a small bowl whisk together the apple cider vinegar, salt, sugar and peppercorns. Pour on top of the onions and allow to cool for 15 minutes. Cover and place in refrigerator.

Place in refrigerator for at least 6 hours before serving.

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Disclosure: This is a sponsored post on behalf of Pompeian.  All opinions are 100% my own and I appreciate your support on the brands that I love.

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One comment on “Pickled Red Onions”

  1. You almost have to make these for Summer Barbecuing!

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