This recipe was inspired by the Mexican pickled red onions that I had made for the Cochinita Pibil Tacos. This time I wanted to try a Korean/tex-mex fusion so I experimented with the ingredients and came up with a cucumber and red onion relish marinated in rice vinegar and apple cider vinegar. The relish was pretty bitter from the vinegars so I mellowed it with honey. Then I added the zest and juice of a lime which really added a nice touch to the relish. It turns out that it’s surprisingly easy to pickle veggies. I let the veggies sit in the vinegar for a couple hours and they came out just a little bit pickled with lots of flavor from the vinegar and lime. The result was a great condiment for the Korean Grilled Chicken Burritos.
Pickled Red Onion and Cucumber Relish
(makes 3 cups)
- 1 large cucumber, peeled, halved and thinly slice
- 1/2 red onion, thinly sliced
- 1/4 cup rice vinegar
- 1/4 cup apple cider vinegar
- 3 tbsp honey, or to taste
- 1 lime, juice and zest
- salt and pepper to taste
- In a bowl, combine all ingredients until the onion and cucumber are submerged within the vinegar (adding more if necessary)
- Let sit for 2-3 hours until the onion and cucumbers are softened.
- Drain the vinegar from the bowl and serve.