Pink Pickled Onions

I made my first batch of pickled onions a few months ago and haven’t been able to stop.  The jar sits in my fridge and I just grab a little forkful for tacos, salads, nachos, even avocado toast.  They add the prettiest pop of pink. 

This past weekend I got to host a special dinner from some of the ladies on The Bachelor at a gorgeous home in Napa.  I served coconut fried, open-faced chicken tacos with homemade mango salsa and these pink pickled onions.  They were a hit! (And embarrassingly easy to make, but let’s keep that our little secret, huh?).

This recipe is actually straight from Bon Appetit, created by chef Oliver Strand.  It’s so simple I didn’t want to adjust anything, so the original recipe is below.

I’ll publish more details from this specially curated Bachelor dinner soon!

Bon Appétit Recipe: Pickled Onions

This recipe is from Bon Appetit.


  • ½ cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 ½ teaspoons kosher salt
  • 1 red onion, thinly sliced (I use a mandolin for this)


  1. In a large bowl, whisk vinegar, sugar, salt, and 1 cup water together until the salt and sugar dissolve.
  2. Add onions and stir mixture, ensuring all onions are covered by the liquid.
  3. Let sit at room temperature for 1 hour.
  4. Transfer to jars and store in refrigerator.
  5. To use, strain liquid from onions and put on salads, tacos, meats etc.




Psst!  A few recipe notes:

Note: Can be made 2 weeks ahead and stored in refrigerator.