Pickled Onions

Pickled Onions

Anne Murray
Perfect to top on salads, tacos, hummus, nourish bowls and everything! They bring a sweet and sour element and major flavor to any dish
Course dinner, lunch
Cuisine greek, Mexican


  • 1/2 c Apple Cider Vinegar can use any vinegar you have on hand (white, red)
  • 1 c Water
  • 1 tsp Salt
  • 1 tbsp Sugar
  • Whole Peppercorns optional


  • Thinly slice up a red onion
  • Pour boiling water over raw onions in a bowl and let them "cook" for 1 minute , then strain
  • Place "cooked" onions into a mason jar
  • Pour over liquid mixture and store in the fridge


Best consumed within 3 days but stay good in the refrigerated for up to 3 weeks!
Keyword pickled, pickledonions, tacos

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