Pickled Red Onions

It’s fall y’all! I can’t believe the first day of fall has come and gone, summer flew by so fast! Although it feels strange here in Texas where we still have 90°F days and plenty of sunshine, people in shorts, sandals, and tanks. We’re still in limbo. When I went to the grocery store the other day there were pumpkins lined up everywhere outside, it was like a sudden pumpkin invasion had descended upon us! I’m definitely looking forward to this fall and am keeping my fingers crossed for some cooler weather soon.

That being said, it’s a great time to pickle some of your summer seasons bountiful harvest, whether that’s from your backyard or grocery store.
pickled onions prep up close

For me today, it’s pickled onions. Growing up, I was never an onion fan. In fact, the only person in my family who enjoyed onions was my mom. Sorry you never got to add onions into our cooking Mom; however, when you visit me I’ll sneak them into my cooking! Anyway, I grew up and discovered how good onions actually were once I finally gave them a chance. Honestly, I still can’t stand raw white onions; I don’t want them anywhere on or in my food… just a personal thing. Who knows, maybe one day I’ll change my mind. 

pickled onions mustard seeds

Pickled onions were definitely not something I was accustomed to when I first tried them at a one of my favorite taco joints in Austin, Torchy’s. At first I was skeptical, but any doubt I had quickly vanished! Delicious! Now I’ll gladly eat them on just about anything.

pickled onions canned

Best part about pickling onions is the fact that it’s easy. If you’ve got a spare onion or several, throw them together with some vinegar and flavorful spices for a wonderful addition to tacos, burgers, and more!

I slightly adapted this recipe from Souther Fatty; a wonderful food blog full of delicious recipes!


1 red onion, sliced
2 and 1/2 cups water
1 cup white vinegar
1/4 cup apple cider vinegar
2 tablespoons balsamic vinegar
3 whole garlic cloves, lightly smashed
2 tablespoons jalapeño, diced
2 tablespoons kosher salt
1/2 tablespoon pink salt
1/4 cup dill, fresh
1 teaspoon mustard seeds, whole
1/2 tablespoon black peppercorns, whole


Slice the red onion into thin strands. Divide onion into canning jar(s) along with mustard seeds, peppercorns, and fresh dill sprigs.

Bring water to a boil in a medium saucepan. Add garlic and diced jalapeño; cook for one to two minutes. Stir in vinegars and salt, cooking for an additional minute. Remove from heat. 

Carefully pour the hot vinegar jalapeño mixture into the jar(s) over onions. 

Close with clean lids and seal, letting cool completely. Store at room temperature. Once opened, store in the refrigerator. The onions will be available for use after a few hours, but allow time for onions to soften and bring out more flavor. 


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