Pickled Red Onions

Pickled onions are prepared in several ways in Mexico. For example, in the Yucatan area, it is made with pickled white onions and habanero or Xcatic peppers. Garlic and other herbs and spices can also be added. There are other recipes that are easier and quicker.

SERVINGS

8 people

COURSE

Appetizers

TOTAL TIME

50 mins

CUISINE

Mexican

– Toast Mexican oregano in a small skillet over medium-high heat for about 30 seconds. Set aside to cool.

Instructions

1

– Peel onions and thinly slice them. Place 4-5 cups of water in a saucepan and bring to a boil.

Instructions

2

– When water starts bubbling, add sliced onions, and turn the heat off.

Instructions

3

– After 2 minutes, quickly drain the onions into a colander over the sink.

Instructions

4

– Place the drained onions in a glass bowl and add the vinegar, water, oregano, bay leaf and the rest of the spices. Season with salt and mix well. Refrigerate for a couple of hours, and they are ready to eat. They keep well refrigerated for about a week. And they taste best when prepared at least one day in advance.

Instructions

5