I LOVE Mexican food. Give me a good messy pile of nachos loaded with veggies, beans, and cheese and I’ll gladly slip into a food-induced coma. Luckily I’m not the only fan in my house, and last date night we decided to go to one of our favorite spots in the city, Old Pueblo Grill. I was curious about, and a little wary of the pickled onions that topped our tacos. Maybe I’ve been living under a rock but I’d never thought to pickle onions before!

After an obligatory taste test, I decided they made everything about the tacos perfect. They were tangy and sweet, but without that sharp burn-your-nose onion flavor that comes with raw onions.

Normally I pick all the onions off my food because I swear I smell them for hours afterward. I feel like my pores let off this stink that never quite leaves me. But these didn’t do that!

We make homemade tacos relatively regularly at home, and I thought It would be a tasty addition to our routine. So, I did some research, and pulled together ideas from several sources to try a recipe that sounded really good.

I crossed my fingers and hoped for the best!

Two weeks later and it was time to test them!

They were AMAZING! They even passed the picky husband test. Since I made two jars of these, the second jar sat in the fridge for a week longer and when I opened that one. I definitely liked the more pickled ones more. So if you can wait a little longer, it’s definitely worth the wait!

So here are some process images for making these goodies:

Once I started adding them to my salads at lunch, I knew I should start a second batch. This time I wanted to make the onions, but I also wanted to try some other options. In this round I pulled some cabbage and a couple other veggies from the fridge and set out to pickle a couple experiments.

Now I’m finding an excuse to pickle everything! The one below in the recipe card has cabbage, beets, and carrots.

I’ll let you know how this one tastes in a couple weeks, but in the meantime, start your own for the next Taco Tuesday at your house!