Grassland Beef - U.S. Wellness Meats
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  7. Scott Caygill’s Pickled Onions Recipe

Scott Caygill’s Pickled Onions Recipe

These onions make a perfect accompaniment to the beef tongue. The tartness cuts through the richness of the tongue. Make great tacos with a little shredded cabbage, lime wedges and good corn tortillas.

Pickled Onions


2 medium red onions, peeled and sliced very thin
½  cup  water
½ cup vinegar (white, rice, or apple cider)
¼ cup sugar
2 tbsp. kosher salt

Cooking Directions
  1. In a pot, bring the water, vinegar, sugar and salt to a boil.
  2. When the mixture starts to boil, turn off the heat and add the onions.
  3. Allow to cool, then put in a mason jar and keep in the refrigerator.