Pickled Red Onions


  • 1 large red onion
  • 1/2 green jalapeno, cut into rings
  • 1/2 cup white vingear
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tsp coriander seeds
  • 1 bay leaf
  • 2 pinches Kosher salt
  • Add all ingredients, except for the onions to a large sauce pan and bring to a boil, then reduce heat and simmer for 10 minutes.
  • Remove from the heat and add the onion slices.
  • Cover and let steep for 30 minutes.
  • Transfer to a canning jar and chill for 2-4 hours before using.
  • These onions are great to top tacos.

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