Pickled Onions with Orange Zest and Oregano - Photos and recipe: Dave Sands Firecracker Farm Recipe Image

Photos and recipe: Dave Sands

Perfect for tacos, salads, sandwiches, or as a tangy snack, this versatile condiment will become a staple in your kitchen.

Ingredients:

  • 2 medium red onions, thinly sliced
  • ½ cup white vinegar (or apple cider vinegar, if preferred)
  • ½ cup water
  • 1 tablespoon white or brown sugar
  • 1 teaspoon sea salt or several grinds of Firecracker Farm Hot Pepper Salt
  • 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
  • ½ teaspoon black peppercorns
  • ½ teaspoon mustard seeds (optional)
  • Zest of 1 orange or a few thin orange peels
  • 1 small garlic clove, smashed (optional)

Instructions:

Prepare the Onions:

  • Thinly slice the red onions using a sharp knife or mandoline for even slices.
  • For a milder onion flavor, soak the slices in cold water for 5-10 minutes, then drain thoroughly.

Make the Pickling Brine:

  • In a small saucepan, combine the vinegar, water, sugar, sea salt (or Firecracker Farm Hot Pepper Salt), peppercorns, mustard seeds (if using), and garlic (if using).
  • Heat the mixture over medium heat, stirring occasionally, until the sugar and salt are fully dissolved. Remove from heat.

Infuse the Brine:

  • Stir the orange zest or peels and oregano into the warm brine. Let the mixture sit for 5-10 minutes to allow the flavors to infuse.

Pickle the Onions:

  • Pack the sliced onions into a clean glass jar or container.
  • Pour the warm brine over the onions, ensuring they are fully submerged. Gently press the onions down with a spoon if needed.
  • If using fresh oregano, tuck a few sprigs into the jar for added flavor.

Cool and Store:

  • Allow the jar to cool to room temperature before sealing it with a lid.
  • Refrigerate the onions for at least 2 hours to develop flavor, though they’re best enjoyed after 24 hours.
  • Store in the refrigerator for up to 2 weeks.
Pickled Onions - Firecracker Farm Hot Salt by Dave Sands

Notes:

  • The combination of orange zest and oregano creates a unique, bright flavor with subtle herbal and citrusy undertones.
  • Apple cider vinegar can be substituted for white vinegar or used in a 50/50 mix for a milder flavor.
  • Add a pinch of chili flakes or extra Firecracker Farm Hot Pepper Salt for a spicier kick.

These pickled onions are easy to make and packed with flavor, making them a must-have condiment for any meal.

About the Author Dave Sands

Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)

Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!

View All Posts by Dave Sands
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