Pickled red onions are so versatile and used throughout many cuisines south of the border. Each culture has their own unique way of making it. I started making this to go with various Mexican dishes I make, but quickly began to put this on pretty much everything. Here I share a very basic way, a blank canvas of sorts to get you started. You can play around with different types of vinegar, different portions of salt or sugar, adding different chili peppers or herbs or spices. Salvadorians make this with cabbage and other coleslaw type vegetables. Or you can leave it be and do no more than this recipe if you don’t want to. The only key is to slice your onion reasonably thin, find a jar big enough to hold the contents, and allow it to cure in the liquid at least over night. Doesn’t get easier, right?
Pickled Red Onions
Ingredients
- 2 red onions, sliced
- 3 cups white vinegar
- 3/4 cup water
- 2 tbsp sugar
- 1½ tbsp salt
- 1/2 tbsp mexican oregano, crushed with your hand
How I Make It
- Slice the onions thinly. Combine with the rest of the ingredients. Store in an air tight container such as a jar. Let it pickle in your fridge for a day for best results. The onion should lose some sharpness over time.
Notes
- Taste your liquid mixture and adjust for salt and sugar to taste. If it is too acidic for your liking, add more water
- You can throw in peppers (habanero, jalapeño, etc.) and sliced carrots in the mix
