Pickled Red Onions

These crunchy, tangy, and vibrantly colored onions that are a classic condiment for Mexican food also taste great on top of a burger or alongside a grilled steak.

Serves: 8Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 8


  • 2 large red onions, peeled and thinly sliced
  • 4 1⁄2 cups water, divided
  • 1⁄2 cup white wine vinegar
  • 1⁄2 cup honey
  • 1 tsp. salt
  • 1 tsp. black peppercorns
  • 2 sprigs fresh thyme


  • In a small saucepan or teakettle, bring 4 cups of water to a boil.
  • Place the sliced onions in a heatproof bowl; cover with boiling water and let sit for 5 minutes; drain.
  • In a medium bowl, whisk together the vinegar, 1⁄2 cup cold water, honey, salt, and peppercorns. Add the onions and thyme sprigs and marinate for 10 minutes.
  • Transfer to a jar, cover tightly, and refrigerate until very cold. These pickled onions will keep for several months and get better with age.