Looking to add a bright zing to just about anything? These Pickled Red Onions or Cebollas Curtidas add phenomenal color and crunch, not to mention sweet vinegary bite to tacos, sandwiches, tostadas and more!
1 large red onion
1/4 cup granulated sugar
1/2 cup distilled white vinegar
1/2 cup water
1/2 teaspoon kosher salt
Prep the Onions: Thinly slice the onions on a mandolin and place in a medium, heatproof bowl.
Make Pickling Liquid: Combine sugar, vinegar, water, and salt in a small saucepan. Bring to a boil, whisking to dissolve sugar. Let simmer 5 minutes then pour hot pickling liquid over vegetables.
Store: Cool to room temperature, cover, and refrigerate until cold.
Onions will keep for up to a month in the refrigerator.
Keywords: pickled red onions