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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Tender, slow-roasted pork marinated in a bright, earthy achiote and citrus sauce. Shredded and served on warm corn tortillas with tangy pickled red onions, this is a taste of the Yucatán Peninsula.
Quick, tangy, and vibrant pickled red onions that add a pop of flavor to tacos, salads, and sandwiches. Ready in under 30 minutes, this simple recipe is a must-have condiment in your fridge.
When stored in an airtight glass jar in the refrigerator, they typically last 2 to 3 weeks.
Freezing is not recommended as it destroys the cellular structure, making the onions mushy upon thawing.
Choose firm, heavy red onions with tight, papery skins and no signs of sprouting or soft spots.
Fresh red onions soaked in lime juice for 15 minutes, pickled shallots, or sauerkraut can provide a similar acidic crunch.
Peel and slice the onions very thinly (ideally with a mandoline) before submerging them in a hot vinegar, salt, and sugar brine.
They are low in calories and contain antioxidants, but they can be high in sodium and added sugars depending on the brine recipe.
They are excellent on tacos, burgers, avocado toast, salads, and grain bowls.
This is a natural reaction where the acid in the vinegar reacts with the anthocyanins (pigments) in the red onion.
Most household pickled red onions are 'quick-pickled' using vinegar (acid) rather than through natural lacto-fermentation.
pickled red onions is a versatile ingredient found in cuisines around the world. With 45 calories per 100g and 0.9 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, sugar is used to balance the acidity, but it can be omitted or replaced with a natural sweetener like stevia.