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Pickled Onions

Pickled onions are a great garnish to add texture and depth to any dish. We put them on Frijoles Borrachos, and on enchiladas when using crema.
Prep Time5 mins
Inactive Time1 d


  • 2 cups distilled white vinegar
  • 4 whole cloves
  • 1 garlic clove halved
  • 2 teaspoons honey
  • 2 teaspoons kosher salt
  • 1 bay leaf
  • 1/2 teaspoon red pepper flakes
  • 4 cups boiling water
  • 1 large red onion halved and thinly sliced


  • Stir together the vinegar, cloves, garlic, honey, salt, bay leaf, and pepper flakes in a 1-quart glass jar until the honey dissolves.
  • Place the onions in a mesh strainer and slowly pour boiling water over them while holding the strainer over a sink.
  • Add the hot onions to the brine. Gently press the onions down in the brine to fully submerge.
  • Put a lid on the jar and place it in the refrigerator for at least one day before eating. Store in the refrigerator for up to 1 month.