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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Peel the red onions and set them aside.
Wash the onions thoroughly and drain well.
Fill a large, clean, dry jar halfway with the onions.
Add 1 tablespoon peppercorns, 1 teaspoon oregano, and 3 bay leaves.
Pack the remaining onions tightly into the jar.
Add the remaining peppercorns, oregano, and bay leaves.
Add 3–4 tablespoons regular salt and 2 tablespoons sugar.
Pour 2 cups of white vinegar into the jar.
Add filtered water until the jar is filled to the top.
Seal the jar, shake well, and leave it at room temperature for 48 hours.
After 48 hours, transfer the jar to the refrigerator.
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For a spicier kick, add a few slices of jalapeño to the jar.
Ensure the jar is clean and dry to prevent any contamination.
How long do pickled red onions last?
They can last up to 2 weeks in the refrigerator.
Can I use apple cider vinegar instead of white vinegar?
Yes, apple cider vinegar can be used for a different flavor profile.
Do I need to sterilize the jar?
It's not necessary, but a clean and dry jar is recommended to prevent contamination.
Can I add other spices?
Yes, feel free to experiment with spices like coriander seeds or mustard seeds.
What dishes pair well with pickled red onions?
They are great on tacos, salads, sandwiches, and burgers.
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