Pickled Red Onions

“I use these sweet, hot and tangy onions to top enchiladas and tacos. I can almost make them with my eyes closed, and they keep in the refrigerator for weeks. They really perk up a simple green salad, too.”
-Chef Richard Sandoval

Picked Red Onions

Makes about 3/4 cup


  • 1 medium red onion, cut in to 1/3 inch (3mm) rings

  • 2 tbsp kosher salt

  • 1 cup red wine vinegar

  • 1/4 cup sugar

  • 1 tsp habanero hot sauce or Sriracha


  • Toss the onion and salt together. Let stand on a plate for 1 hour - do not rinse.

  • Transfer the onions to a small heatproof bowl.

  • In a small saucepan over high heat, bring the vinegar and sugar to a boil, stirring to dissolve the sugar.

  • Pour the liquid over the onions. Let them cool completely.

  • Stir in the hot sauce

The pickled onions can be used immediately or transferred to a covered container and refrigerated for up to two months.