Anna Banana 🍌

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Pickled Red Onions

My daughter loves the pickled red onions at Cava. I used red onions from my garden.🪴 As a mom that loves to cook, I love to surprise my kids by making their favorites 🥰

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I’ve found that making pickled red onions at home is not only easy but also incredibly rewarding. Using fresh red onions straight from the garden gives a vibrant flavor and beautiful color to the pickles. I use distilled white vinegar as the base—it's affordable and provides the perfect tang. To enhance the taste, adding a pinch of kosher salt is essential; it balances the acidity and brings out the natural sweetness of the onions. One tip I’ve learned is to include a bit of lime juice alongside the vinegar to add a citrusy brightness. When pickling, I slice the onions thinly and soak them in the vinegar solution mixed with salt and sometimes a pinch of black pepper for a subtle kick. Letting the mixture sit for at least a few hours in the fridge, ideally overnight, helps develop the delicious tangy flavor. Pickled red onions are incredibly versatile. I love using them as a topping on tacos, salads, or grilled meats—adding a punch of flavor and a splash of color. Beyond cooking, it’s a joy to involve my kids by letting them see the transformation of a few simple pantry ingredients into something vibrant and tasty. It’s a wonderful way to connect and pass down a love for fresh, homemade food.

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