I had never tried pickling anything for a recipe before but it turned out to be surprisingly easy and was a delicious condiment on tacos. A simple pickling technique is to submerge the onions in vinegar, salt, and sugar for several hours. You can also add acidic juices and spices to provide more flavor. In this recipe I used orange, lime, and apple cider vinegar for a vibrant citrus flavor. I also added a little fresh oregano which tasted great with the onions. After a few hours, the onions soften and turn an even brighter shade of red. Another way to get the onions even softer is to blanch them prior to pickling. This will be a great condiment on mexican food and even sandwiches so I plan to use it again soon!
Mexican Pickled Onions
(Makes 2 cups)
- 2 large red onions, sliced thin
- 1/2 cup apple cider vinegar, or enough to submerge the onions
- 3 tbsp honey or to taste
- 2 tsp oregano, chopped
- 1 orange, juice
- 1 lime, juice
- 1/2 tsp salt
- Cover the red onion slices in boiling water for 10 seconds and drain.
- Mix the vinegar, orange juice, and lime juice in a bowl and pour over the onions.
- Add the salt, honey and oregano, and let sit covered for 3-4 hours.
- Place in a sterilized jar for storage. The onions should keep for several weeks refrigerated.