Pickled Red Onions Recipe (The One You Always See Me Eating)
If you’ve watched my videos, you’ve probably seen me eating these bright pink onions on just about everything. I get so many questions about them, so I’m finally putting the recipe here for you!
Pickled red onions are one of my absolute staples. They’re tangy, a little sweet, and instantly make any meal look (and taste) better. I throw them on my Tiffany Plates, tacos, salads, sandwiches—literally anything that needs a flavor boost.
The best part? They take just a few minutes to make and use ingredients you already have at home.
Why I’m Obsessed with These
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They’re in almost all my meals: If you see that pretty pink on my plate, it’s these onions.
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Quick & easy: Just slice, pour, and let them sit.
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Goes with everything: Tacos, bowls, sandwiches, eggs—you name it.
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Healthy & clean: Only 5 simple ingredients.
What You’ll Need
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1 large red onion, thinly sliced
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1/2 cup white vinegar
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1/2 cup water
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1 tbsp sweetener (sugar, honey, or allulose)
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1 tsp salt
How to Make Them
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Slice your red onion into thin rings.
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Heat the vinegar, water, sweetener, and salt in a small pot until dissolved.
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Add onions to a jar and pour the warm liquid over them.
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Let cool, then refrigerate.
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They’re ready in about 30 minutes—but I usually make mine ahead and keep a jar in the fridge all week.
How I Use Them (a.k.a. Why You See Them All the Time)
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On top of my Tiffany Plates for that extra crunch and flavor.
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Layered into tacos or burritos.
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Tossed into salads for a pop of color.
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On eggs in the morning (so good).
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Even just with grilled meat or veggies when I want a little something extra.