In case you are unaware, Pickled Red Onions may be one of the best condiments of all time. They go great on everything from Buddha bowls and tacos to falafels and salads. They have a powerful bite to them, and the each bite bursts with a briny, vibrant flavor. Pickled onions offer wonderful acidic flavor, balanced with an underlying sweetness. In this recipe, the combination of spices, vinegar, and aromatics form a harmonious, flavorful marriage. In fact, you may find that these pickled onions become a staple in your fridge. We don’t blame you if you make a new batch every week! That’s how amazing they are.

This recipe calls for both red wine vinegar and apple cider vinegar. The combination of these two vinegars establishes as unique tang, undercut with a subtle briny sweetness. Don’t worry, though, because they won’t overpower whatever you put them on.

When it comes to cutting the onions, we recommend using a mandoline, unless you are a pro chef with incredible knife skills. A mandoline will ensure that all slices are the same, which helps with pickling time. This recipe also calls for a serrano pepper, but you don’t have to add that if you aren’t a fan of spicy foods. A dash of chili flakes can also offer a hint of heat to the pickled onions.

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