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)
- In a large bowl, whisk vinegar, sugar, salt, and 1 cup water together until the salt and sugar dissolve.
- Add onions and stir mixture, ensuring all onions are covered by the liquid.
- Let sit at room temperature for 1 hour.
- Transfer to jars and store in refrigerator.
- 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.