As promised, here is my (much asked for) recipe for pickled onions. I make a huge jar of these every other week or so, because Mark and I go through them so fast. Pickled onions go wonderfully on just about anything, and are a great condiment to just have on hand. Here are a few of the things I use them on…

  • Tacos
  • Fiesta Bowls
  • Toast with fresh homemade hummus, and / or sliced avocado
  • Salads
  • Sandwiches

I’ll admit I was a little scared when I first heard about pickled onions. Neither Mark nor I like raw onions, because of the taste they leave in one’s mouth, and the smell they leave on one’s breath. But pickled onions (as long as they are pickled enough) do neither. And taste way better. You might just catch yourself eating them right out of the jar.

Makes enough to fill a large mason jar

1 3/4 lbs red onions

1 3/4 cup rice vinegar

1 - 2 limes, juice & zest (1 if larger, 2 if smaller)

1/2 tsp salt

drizzle of honey, or agave

Begin by pouring the rice vinegar into a large saucepan. Add salt, lime zest, lime juice, and drizzle of honey or agave. Bring to a simmer.

Slice ends off the red onions. Peel off the first layer of onion flesh. Slice onions in half lengthwise, and slice the halves again thinly.

Add sliced onions to simmering saucepan (on medium heat) as you go, leaving a lid of the pan. Stir onions every so often, so that all soften.

When all the onions are in the pan, and have all reached a softened texture (pink in color), turn off the heat. Allow to cool slightly for a few minutes. Spoon into large mason jar, pour any excess vinegar into jar. Screw on lid.

Allow to sit in the refrigerator overnight, or put in the freezer for 30-45 minutes to help speed the pickling process along. Make sure to set a timer if you go the freezer route, so you don’t accidentally freeze the onions. Onions keep for about two weeks in tightly sealed jar. Enjoy!

I’d love to hear from you if you come up with any other ways to use my pickled onions!