Bright Pink Quick-Pickled Red Onions (Taqueria Style)

By Sprig Originals ✓ · cooked up in Sprig

The jar of neon-pink onions that sits on every good taco counter, done properly at home. A 30-second blanch knocks out the raw sulfur bite and locks in a shocking magenta color, then a warm vinegar brine with oregano, bay and toasted peppercorns does the rest. Eatable in an hour, better the next day, and good in the fridge for a month — on tacos, grain bowls, smoked brisket sandwiches, avocado toast or straight from the jar.

Ingredients

• 2 large red onions (about 1 1/4 lb total)

• 1 cup distilled white vinegar
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt

• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 1 tsp dried Mexican oregano
• 2 bay leaves
• 3 cloves garlic, peeled and smashed
• 1 habanero or serrano chile, halved (optional)
• 2 strips lime zest, peeled with a vegetable peeler

Instructions

1. Trim the root and stem ends off the onions, halve them pole to pole, and peel. Slice each half into even 1/8-inch half-moons — a mandoline set to its thinnest guarded setting is ideal, but a sharp knife is fine. Keep the thickness consistent so every slice pickles at the same rate. You should have about 5 packed cups.
2. Bring 6 cups of water to a rolling boil in a saucepan or kettle. Put the sliced onions in a colander in the sink and pour the boiling water evenly over them for about 20 to 30 seconds, tossing with tongs so all of it gets hit. Do not let them sit in hot water — you want a flash blanch that softens the harsh sulfur edge while keeping the slices snappy. Shake the colander dry and set aside.
3. Wipe out the saucepan and toast the peppercorns and coriander seeds over medium heat for 60 to 90 seconds, swirling, until fragrant. Add both vinegars, the water, sugar, salt, oregano, bay leaves, garlic, chile (if using) and lime zest strips.
4. Bring the brine just to a simmer over medium-high heat, stirring until the sugar and salt fully dissolve — about 2 to 3 minutes. Pull it off the heat the moment it simmers; boiling vinegar dulls the flavor and drives off aroma.
5. Pack the blanched onions into a clean 1-quart jar or two pint jars, pressing them down firmly with a spoon. Pour the hot brine and all the aromatics over the top so the onions are fully submerged, leaving 1/2 inch of headspace. If any float, tuck a small piece of crumpled parchment on top to hold them under.
6. Let the jar sit uncovered on the counter for 30 minutes, then screw on the lid. The onions will turn from purple to bright fuchsia as they sit. They are snackable at 1 hour, properly good at 4 hours, and at their peak after an overnight rest in the fridge.
7. Refrigerate and use within 1 month. Always pull them out with a clean fork so the brine stays uncontaminated.

Chef's tips

Nutrition (per serving, estimated)

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