These colourful and flavourful onions are great on top of tacos, falafel wraps, in sandwiches, and more.  Pickling them reducing the strong raw onion taste.


Pickled Red Onion
Save RecipeSave Recipe
Recipe Image


  • • 1 large red onion, halved lengthwise and sliced thinly
  • • 2 small jalapenos, chopped (reduce or increase # for desired heat)
  • • 2/3 cup rice wine vinegar
  • • 1 Tbsp. lime juice
  • • 1 tsp. sea salt
recipe by STIR Cooking School


Place jalapeno and onion in a medium heat proof bowl.

In a small sauce pan combine vinegar, lime juice, salt and bring to a boil

over high heat, stirring until salt dissolves. Pour over the onion and jalapeno.

Allow to stand at room temp for at least 1 hour before serving.

Keep left overs in the fridge for up to 1 week.