These pickled red onions are quite possibly my favorite refrigerator pickle of all time. They are a MUST-HAVE on carnitas tacos (don’t forget the cotija cheese too) and are equally delicious as a side for grilled steak and potatoes. I’d love to see all the ways you use them too!

Warning: you are gonna want to open a window because WHEW these things will stink up the house while cooking. Between slicing the onion and cooking the vinegar mixture, your nose is gonna want to shut off for a little bit. Don’t say I didn’t warn you 😉

Ingredients

Makes approximately one pint mason jar

1 Large red onion, thinly sliced about 1/8″-1/4″ *the thicker your slices, the longer it takes for the onion to pickle. I prefer thinner slices.

1 cup apple cider vinegar

1/2 cup red wine vinegar

1/4 cup granulated white sugar

1 tsp kosher salt

a pinch of red pepper flakes

1/8 tsp pumpkin pie spice or ground cloves (or both!)

Method

Prep your onion by peeling and slicing to desired thickness.

In a saucepan, bring apple cider vinegar, red wine vinegar, sugar, and kosher salt to a boil.

Turn off heat and whisk in red pepper flakes & the pumpkin spice/clove.

Add the sliced onion to saucepan and toss.

Let your mixture cool completely (you can cover the pot to help with the smell while cooling). Stir occasionally.

Transfer to a  clean glass jar and store in the fridge always.

The flavor improves after sitting for at least a day, and the onions turn a brilliant, bright pink.

Use within 3 weeks.