Pickled Red Onions – These are my favorite Mexican inspired condiment – great on everything from Panuchos to savory burgers, to hummus covered toast, to bold and spicy curries.
Happy Friday! Continuing on from my last post where I shared a Mexican Inspired Chopped Salad, today I have another Mexican inspired recipe to share with you - Pickled Red Onions.
Until I started researching Cinco De Mayo, I had no idea that it was a holiday that was more celebrated in the U.S. than Mexico. Interesting. Wherever you are, if you're celebrating (or if you're not!), you NEED these Pickled Red Onions on something today. Toss them on Yucatan Inspired Panuchos, a grilled burger, some toast with hummus, or on top of a spicy curry alongside a dollop of yogurt.
How to Make Pickled Red Onions
Slice the onions. You can also dice them if you prefer. They're a bit easier to eat when they're diced but I think they look so pretty sliced.
Then just toss them in the vinegar of your choice in a sealed jar and let sit for at least a few hours. This lasts in the fridge for at least a few weeks.
Pickled Red Onions
- 1 medium red onion, sliced
- ½ cup vinegar (your choice - white, apple cider, etc)
- 2 tablespoons lime juice
- ½ teaspoon sea salt
- ½ teaspoon granulated white sugar
- ¼ teaspoon Mexican oregano (optional)
- Peel and slice the onion.
- Combine vinegar, lime juice, salt, sugar and oregano in a jar with a lid. Add the onions and refrigerate for at least a few hours.
Nutritional information is an estimate. Values vary based on products used.