Quick Pickled Onions

A brief soak in a salty brine mellows the flavor of finely diced raw onion by essentially “cooking” it. Here is an easy recipe for quick pickled onion, that can be used as a classic garnish for Mexican tacos, Texas Chili, or Rhode Island Hot Weiners.


1 cup white or yellow onion, finely diced or minced

1 tsp. kosher salt

1/2 to 3/4 c. white distilled vinegar


In a clean, non-reactive container, toss the onions with the salt.  Pour in enough of the distilled vinegar to cover the onions.  Let sit for 10-15 minutes before using.  Store tightly covered in the refrigerator for up to 10 days.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s