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Pickled Red Onions
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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.
Course Salads
Cuisine Mexican
Servings 2 Cups

Ingredients

  • 1 teaspoon dried Mexican Oregano
  • 2 Medium-sized red onions
  • About 4-5 cups of water enough to cover the onions
  • 1 bay leaf Optional
  • 2 Allspice kernels
  • 3 kernels black pepper
  • ½ cup of White vinegar* SEE NOTE
  • ½ cup of water
  • Salt to taste

Instructions

  • Toast Mexican oregano in a small skillet over medium-high heat for about 30 seconds. Set aside to cool.
  • Peel onions and thinly slice them. Place 4-5 cups of water in a saucepan and bring to a boil.
  • When water starts bubbling, add sliced onions, and turn the heat off.
  • After 2 minutes, quickly drain the onions into a colander over the sink.
  • 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.
  • Enjoy with your tacos, tostadas, subs, sandwiches or grilled meats.

Notes

This recipe tastes better using a combination of 2 parts lime juice, 1 part orange juice and 1 part grapefruit juice instead of the vinegar. Since the original recipe is make using Seville bitter orange juice and it is hard to find outside of Mexico, and even in some states in Mexico, many cooks use vinegar as a substitute.