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How to Pickle Red Onion

Pickled Red Onion Taco
These tangy onions, which aren’t complicated to prepare, are a colourful pickle one can set on tacos, burgers and sausages.

Step 1

In a kettle or pot, bring 5 cups of water to a boil. With a sharp knife, slice a peeled, medium (about 250 gram) red onion into very thin slices and set in a heatproof bowl. Separate sliced onion into rings. Pour boiling water over onions and let stand 2 minutes.

Step 2

Drain onions well, and then place in a sterilized 500ml jar.

Step 3

Place 3/4 cup white wine or cider vinegar, 2 Tbsp. granulated sugar, 1/2 tsp. salt, 12 black peppercorns and pinch red pepper flakes in a small pot. Bring to boil, cook and whisk 30 seconds to dissolve the sugar. Pour hot vinegar mixture over the onions. Press on onions to submerge them into the liquid, if necessary. Cool onions to room temperature, and cover and refrigerate 4 hours, or preferably overnight, before serving. The onions will keep about a week in the refrigerator.

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