QUICK PICKLED RED ONIONS FOR TACOS AND MORE!! EASY REFRIGERATOR PICKLED ONIONS

Today I am sharing how I made the delicious, tender crisp, tangy, pickled red onions we used on our pork carnitas tacos in a recent video. These are a quick pickle that is super simple to throw together but can make all the difference when creating homemade "street tacos" from home. These onions are seriously amazing and they are great on more than just tacos! Use these on sandwiches, in salads, in deviled eggs or anywhere you want a little oniony zip! Add chiles or leave them out but make these! I promise you will love them!

Quick pickles are simply the best way to use up produce and give a little acidic note to just about anything. Cuisines the world over rely on a little pop of acid to clear the palate and help to level out flavors of foods that can coat the tongue. Much like carnitas, which can be a bit on the heavy side. These pickled red onions are the perfect way to add that pop to your taco.

I started with one large red onion and sliced it thin on a mandoline. You want these to have a bit of body but you don't want them really thick but you also don't want them too thin because they will just disappear once they hit the brine. I stuffed my sliced onion in a jar that I knew would best fit all the ingredients along with one very thinly sliced serrano chile. I did not remove the seeds or ribs from the chile I wanted the heat. You can leave out the peppers if that is not your jam. The onions provide enough heat on their own. You make the choice. As someone I once heard say, "The world is your pickle".

The brine is very simple but packs a punch. Water, fresh lime juice (but bottled works too) and apple cider vinegar. Some salt and honey or other liquid sweetener for good rounded flavor make this the perfect flavor when blended together. If you don't like honey you can use agave nectar, maple syrup or other liquid sweetener that you prefer. I put everything in the jar and gave it a push with the spatula then popped the lid on and gave it all a good shake for a couple of minutes. That's it! Your simple, quick pickled red onions are ready to rest.

Now you can wait as little as 15 minutes or up to a few days. I recommend using these the day you plan to eat them and they are good for at least three to five days after that. Make sure you submerge the onions that remain in the brine so they don't dry out. Just tuck these into your fridge and enjoy whenever the spirit moves you.

That is how simple it is to make a quick and tasty condiment to go along with your tacos. These really are amazing and add just the right extra touch when serving favorites from south of the border and beyond! These onions are great tucked into a noodle bowl or some ramen to add just the right note of tangy acidity and spice. Give them a try!

I hope you make some of these pickled red onions some time soon and I hope that you love them!

Happy Eating!

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