Spicy Pickled Onions

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Garnishes are often over looked by home cooks, as we are more thinking get it on the plate and not so much make it look great AND get it on the plate. Garnishes should do two jobs – make the dish look nicer and add a layer of flavor that enhances the dish. Garnishes should always be edible and make sense with meal. These Spicy Pickled Onions can be a great addition to a taco, nacho, sandwich, or steak.

Spicy Pickled Onions
Spicy Pickled Onions

These onions are simple to put together but pack a real punch in the flavor department. The red wine vinegar helps with the vibrant color but also a great flavor enhancer. If you do not have red wine vinegar or maybe don’t like it, you could use apple cider vinegar. I wouldn’t recommend plain white vinegar – as it can be a bit astringent.

Spicy Pickled Onions

Spicy is in the name – so that’s what you are gonna get. Between the bite of the coriander seeds and the red pepper flakes, these onions are going to be more than just a pickled onions. If you wanted to amp it up you could add in some slices of fresh jalapeno peppers with the onions. If you do want to add the peppers, you will need to give it a bit more time to develop the flavors.

Spicy Pickled Onions

I added these onions to my Black Bean Beef Tacos and they were a big hit. The briney pickle flavor along with the slow heat were a great way to pull together the black beans and ground beef. Like I mentioned above, these onions would also be great on a sandwich or in a salad. They would also look fabulous on a charcuterie board for the holiday season.

Spicy Pickled Onions

Now Let’s Get Cookin’!


Spicy Pickled Onions

A flavor packed punch from a simple quick pickled red onion, the perfect garnish
Course Condiment, Garnish
Cuisine American, Mexican, Tex-Mex
Keyword garnish, oregano, pickled onion, red onion, red wine vinegar
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 30 minutes


  • 1 Large Red Onion halved and sliced ¼ inch
  • 1 cup Red Wine Vinegar
  • 1 tbsp Sugar
  • 1 tsp Red Pepper Flakes
  • 1 tsp Corriander Seeds
  • 1 tsp Oregano
  • 1 tsp Salt


  • In a small sauce pan over medium high heat, add vinegar and seasonings. Bring to a rolling boil. Let continue to boil for five minutes.
  • Put the sliced onions into a mason jar or other container. Pour the hot vinegar mixture over the onions. Make sure that the majority of the onions are submerged. Let sit for at least 30 minutes before using.
  • If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 5 days.

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One thought on “Spicy Pickled Onions

  1. Liz @ spades, spatulas, and spoons – Oakland, CA – I live in Northern California of the USA, splitting my time between our home and large garden on the coast in Fort Bragg and a smaller place outside San Francisco. I have always love spending time in the kitchen, sharing meals with family and friends. My English born mother was educated in France and ran one of the first traditional French cooking schools in Florida, I learned by being her sous chef and eventually teaching classes with her. Three years ago I was proud to earn my certificate as a Mendocino County Master Gardener, although I had already been gardening in Oakland (ornamental and veggies) for 25 years. There is always so much to learn. I am starting the garden in Fort Bragg and am looking forward to sharing my progress. My family on both sides have always gardened. I have fond memories of my grandparent's garden outside London; and digging potatoes with my father in his vegetable garden in Florida. My education is in microbiology; I worked in labs and biotech for 25 years, often traveling extensively for work. But even with a busy schedule I have managed to have a few of my own fresh vegetables in the back garden. Welcome and thank you for coming along.
    Liz @ spades, spatulas, and spoons says:

    These would be wonderful on a taco. Thank you so much for bringing them to Fiesta Friday.

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