I love this pickled red onion recipe. We have a taco truck in town that makes the most AHmazing tacos! Seriously, to die for tacos, they are that good. I take all of my friends to visit YLW Taco in Kelowna whenever I can. I always order the lunch platter with no rice for a low carb, super filling meal. Well, the tacos come with a delicious bit of pickled onion that I thought I would make at home. We are absolutely loving these pickled onions on everything from our lettuce wrapped burgers to chicken taco salad.
I typically double this recipe and place the onion in half pint sized jars because I simply will not use an entire pint of onions that quickly. You can also place the ingredients into a sealed container and store in the fridge for a month or more. Canning and sealing the pickled onions is only needed if you want to store them on the shelf for a longer period of time.
2 large red onions, thinly sliced
1 Tbsp sugar (I use granulated Stevia for a low carb, keto friendly version)
1 tsp Kosher salt
1/2 cup white vinegar
How to make Pickled Red Onions…
- Peel and thinly slice red onions.
- Combine vinegar, sugar and salt in a small sauce pan.
- Heat until boiling and stir until salt is dissolved. Remove from heat.
- Place onion in a pint sized mason jar, pour vinegar mixture overtop.
- Process in a canner for 10 minutes to seal.
Just typing this post makes me want to hit up YLW Taco again as soon as possible. If you’re visiting the Okanagan be sure to swing by and check them out! The taco truck is located just off of Hwy 97 by One Boardshop.
I love canning all of the fresh fruit and vegetables that are grown in our little valley. Check out more of my well loved canning recipes…