Yoribang
Side dishMexicanFree to use

Pickled Red Onions

Bright pink onions in a sharp, lightly sweet brine. Ready in 30 minutes and good on tacos and eggs.

Serves 8

Prep 10 min

Cook 5 min

Pickled Red Onions
Photo: Kotivalo, CC BY-SA 4.0, via Wikimedia Commons
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Ingredients

  • 2 red onions, sliced thin
  • 1 cup white or apple cider vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 teaspoon dried oregano
  • 1 jalapeño, sliced, optional

Steps

  1. Step 1. Pack the onions and jalapeño in a clean jar.

  2. Step 2. Bring the vinegar, water, sugar, salt, and oregano to a boil, stirring until dissolved.

  3. Step 3. Pour the hot brine over the onions. Press them down so they are covered.

  4. Step 4. Let cool for 30 minutes. Keep in the fridge for up to 3 weeks.

Where this recipe comes from

Yoribang Mexican recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)

More Yoribang write-ups of Mexican dishes. Corn tortillas, dried hibiscus, queso fresco, cotija, and Mexican chocolate are sold at Latin grocery stores and many supermarkets. Chile heat varies from one pepper to the next, so taste a little before adding more.