This is my go-to pickled red onions recipe and this is always in my fridge! Pair on top of salads, tacos, in sandwiches, burgers, burritos, eggs, veggie bowl, nachos, avocado toast – the list goes on!
Red onions, vinegar, water, peppercorns, salt, sugar, beets
Thinly slice your onions, set aside. In a small pot, dissolve and simmer all your vinegars, water, salt, pepper and sugar until it's all melted – about 10 minutes.
Cool your vinegar mixture and pour over your red onions with a couple beet slices (optional) in an air-tight container. Store in the fridge overnight or serve immediately!