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  1. They’re awesome with New Orleans style red beans and rice. I had a friend that used to buy a certain brand of pickled red onions in large jars. She cried when the company stopped making them. If she’s still alive out there somewhere, I hope she sees this.

  2. I make quick pickled red onions to put on my homemade fish tacos, a trick I learned from the Slapfish fish taco place. They add the perfect flavor! 🌼

    Not a fan of adding sugar, though. Not needed, in my opinion.

  3. I have been making this exact recipe for several years. Great on tacos, salad, burgers and with barbecue. To make a great salad dressing, use the pickling juice with olive oil and a grind of pepper. I always have this in my fridge. It keeps for several weeks in a jar in the fridge if it lasts that long.

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