Advertisement
If it matters to Canadian women, it matters to us.

Pickled Red Onions

14

  • Prep Time15 min
  • Total Time15 min
  • Makes4 to 6 servings
Pickled Red Onions

(Recipes by: Diala Canelo; produced by: Chantal Braganza and Sun Ngo; Photography by Carmen Cheung; food styling by Sage Dakota; prop styling by Christine Hanlon; hair and makeup by Wendy Rorong; clothing courtesy of horsesatelier.com)

These pickled onions add flavour and texture to tacos and salads and keep well in the fridge for about a week.

Ingredients

  • 1 medium red onion, thinly sliced

  • 2 cups white vinegar or rice vinegar

  • 1/4 cup cold water

  • 1 1⁄2 tsp sea salt

  • 1 1⁄2 tsp granulated sugar

  • 1 bay leaf

Instructions

  • Place onion slices in a bowl or large mason jar; pour in vinegar and water. Add salt, sugar and bay leaf.

  • Mix and cover with a lid. Let stand for 20 min.

Make-ahead tip

Pickled red onions can be made ahead and refrigerated for up to 1 day.

This recipe is part of a homemade taco bar menu developed for Chatelaine by Diala Canelo. Get all the recipes for our complete taco feast.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link

Subscribe to Chatelaine!

For 97 years, Chatelaine has been talking about all the issues—big and small—that matter to Canadian women. Subscribe now to get Chatelaine delivered right to your door!