Pickled Onions

Posted by on April 4, 2011 at 5:52 pm.

Pickled onions in red wine vinegar and lime juice

Something I miss about living in Philadelphia is going to all the amazing bars that have all the amazing food and beer. We have some restaurant bars in Santa Cruz, but nothing really on the same level. People in this town tend to eat at home and drink hard liquor more than they eat out and sip on well crafted beer. I know that sounds unlikely coming from the middle of microbrew territory, but believe me when I say that finding a decent meal in a bar is difficult to do. Many of the restaurants are trying to attract tourist business, which means the food has less emphasis on local and delicious, and more emphasis on expensive and boring. Because of this I have been inspired to recreate some of my favorite Philly bar dishes, including José Pistolas pickled onions. These onions are remarkably similar to the onions my Chilean grandfather used to make, and are incredible on sandwiches, tacos, and egg salad,  or caramelized for a scramble or sauce. They are, to me, what always made José Pistolas such a special place.

Use the left over juice as a salad dressing with a little olive oil.

Pickled Onions


  • 1 large onion (yellow or red, preferably)
  • red wine vinegar
  • lime juice
  • sea salt


  • slice the onion and pack it firmly into a pint jar
  • fill the jar half full with red wine vinegar and top it off with lime juice
  • add 1/2 teaspoon of sea salt, seal it and shake it
  • keep in the refrigerator, ready for use after 12 hours
  • save the vinegar/lime solution for use as a salad dressing

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