I could eat Mexican food for breakfast, lunch and dinner. Start the day with huevos rancheros or chilaquiles, then move on to tacos—tacos, tacos, tacos. A simple grilled chicken becomes extraordinary when topped with tangy tomatillo salsa and a handful of quick pickled red onions.
While crispy carnitas or a juicy brisket make excellent fillings, the right condiments are essential. The acidity and crunch of pickled red onions add flavor, texture and a bright pop of color that lifts tacos, salads and sandwiches alike.
I keep a jar of these pickled onions in the fridge for easy use on tacos, salads, sandwiches and even scrambled eggs. They’re Whole30-friendly, healthy and delicious. Make a batch and you’ll find yourself reaching for them constantly.
Quick Pickled Red Onions
Ingredients
- 1 cup rice vinegar or white wine vinegar
- 1 cup water
- 2 teaspoons kosher salt
- 1 red onion cut in half and sliced very thin into half moons
Instructions
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In a medium saucepan, bring the vinegar, water and kosher salt to a boil.
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Place the sliced red onion in a glass or ceramic bowl and pour the hot vinegar mixture over the onions. Cover and let soak for 10–15 minutes.
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Allow the onions to come to room temperature before serving. Store in the refrigerator for up to 3–4 days.