pickled red onions

Last weekend I decided to drag out my crock pot and make a little pulled pork. I didn’t have a pulled pork recipe to follow, but what I did have was the recipe for those crazy good Pulled Turkey Tacos that I blogged about a while ago. I figured I could swap a pork loin for the turkey cutlets and serve it on rolls instead of soft taco shells. And so a pulled pork recipe was born.

The pulled pork turned out just as I had hoped; the meat was super tender, it had just the right amount of sauce and it was a touch spicy but not so much so that the kids declared it inedible. And one of the best things about having a crock pot full of pulled pork— there’s always plenty of leftovers for during the week! Not surprisingly I decided to serve the leftovers as soft taco filling, just as I had the pulled turkey. But while the turkey tacos were delicious with your standard issue cheese, lettuce, sour cream etc., I wanted to jazz my pulled pork tacos up a bit. How you may ask, well with pickled red onions of course! I already had it in my mind that I wanted to try pickling my own onions (I had tried to make cucumbers last summer and they ended in disaster), so now that pulled pork tacos were on the menu it seemed like perfect timing.

The onions were amazing! I added them to the pulled pork soft taco along with some aged cheddar and fresh cilantro and it seriously made a good taco into an extraordinary one.

Pickled Red Onions
These pickled onions are a fantastic addition to tacos, sandwiches and salads. They add a lovely bright and fresh crunch.

pickled onion in jar

1 1/2 cups red wine vinegar
1/4 cup water
2 tbsp. sugar
1 tbsp. kosher salt
1 medium red onion, halved and thinly sliced

  1. In a small saucepan stir together the vinegar, water, sugar and salt and bring to a boil. Remove from the heat and let cool for 20 minutes.
  2. Placed the sliced onion in a glass jar and pour the vinegar brine over it. Squish the onion down so that it is fully submerged in the brine, cover and refrigerate for at least 24 hours before serving.

*adapted from rachel ray/bobby flay