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Spicy Pickled Onions
Thinly sliced red onions sit in a glossy, amber‑gold brine, speckled with bright red pepper flakes and a hint of smoked paprika. The onions remain crisp yet softened by the vinegar, their sharpness mellowed by a touch of honey and a splash of lime juice. This bright, crunchy garnish adds tang, heat, and a pop of color to tacos, salads, and grilled meats.
Ingredients
- 1 medium red onion 150g
- ½ cup white wine vinegar 120g
- ½ cup water 120g
- 1 tbsp honey 21g
- 1 tbsp lime juice 15g
- 1 tbsp red pepper flakes 7g
- ½ tsp smoked paprika 2g
- ½ tsp salt 3g
- ¼ tsp black pepper 1g
Steps
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Step 1
Heat the white wine vinegar, water, honey, lime juice, red pepper flakes, smoked paprika, salt, and black pepper in a small saucepan over medium heat until the honey dissolves and the mixture is fragrant, about 2 minutes.
- ½ cupwhite wine vinegar
- ½ cupwater
- 1 tbsphoney
- 1 tbsplime juice
- 1 tbspred pepper flakes
- ½ tspsmoked paprika
- ½ tspsalt
- ¼ tspblack pepper
-
Step 2
Slice the red onion thinly into rings or half‑rings using a sharp knife or mandoline, then transfer the slices to a heat‑proof jar or bowl.
- 1 mediumred onion
-
Step 3
Pour the hot brine over the sliced onions, ensuring they are fully submerged. Let the mixture cool to room temperature, then cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 1 mediumred onion
- ½ cupwhite wine vinegar
- ½ cupwater
- 1 tbsphoney
- 1 tbsplime juice
- 1 tbspred pepper flakes
- ½ tspsmoked paprika
- ½ tspsalt
- ¼ tspblack pepper
-
Step 4
Serve the pickled onions chilled, spooning some of the brine over the top. They keep well in the refrigerator for up to 2 weeks and can be used as a topping for tacos, salads, or grilled meats.
- 1 mediumred onion
Nutritional info
Estimated nutritional value per serving. Not medical advice. Learn more.
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