{ tangy + crunchy pickled red onions }

{ tangy + crunchy pickled red onions }

tangy + crunchy pickled red onions
 { a little pick-me-up condiment }

Without haste make these. They take about three seconds to throw together and you can shove them on everything. I made them for the slow cooker citrus tacos the other night and I’m in heaven. Put ‘em on a sandwich? Hell yeah. I’ve had them on salmon…just delightful. Ummm mmm, sugar. Delicious.

This is a non-recipe…so it’s not like I’m thinkin’ this is the culinary feat of the year. But I think you’ll love them so I wanted to share. Happy Thursday.

{ pickled red onions }


  • 2 medium red onions, peeled, cut in half and thinly sliced
  • 1/2 cup rice vinegar
  • 1 cup of water
  • 1 tablespoon superfine sugar
  • 1 ½ teaspoons salt


  1. In a bowl, combine the rice vinegar through the salt. Whisk together until fully blended.
  2. Shove the sliced onions in a clean mason jar.
  3. Pour the liquid on top. This is probably the easiest thing I’ve ever done.
  4. Close the jar and let them sit at room temperature for an hour. After that, refrigerate and use at will. I think these would be amazeballs on chili. Thoughts?


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  • Trisha 2015/01/26 at 12:29 PM

    I really feel like pickling! Thanks for the inspiration!

  • Beau Ciolino 2015/01/25 at 6:06 PM

    Yaaay for Mexican food and pickled onions!!!!

    • DisplacedHousewife 2015/01/25 at 6:33 PM

      I love your site, BTW. That kumquat curd (whaaaaa?!?) looks AMAZEBALLS. xox

  • DisplacedHousewife 2015/01/25 at 6:02 PM

    Beau, you’re totally speaking my language… I’m making carnitas today and I just made a new batch to heap on top!! ;)

  • Beau Ciolino 2015/01/25 at 5:57 PM

    These look awesome! There’s this Mexican restaurant near my house that has these in the condiment buffet and I always have to stop myself from piling like a cup of them on top of my taco salads. I don’t know if that’s a weird thing to do or not but whatever. Bravo, love!


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