Mexican Pickled Onions
Bright and tangy, these Mexican pickled onions add vibrant flavor to all your Easter meals, perfect for tacos, salads, and more.
Ingredients
Main Ingredients
- 2 medium red onions, thinly sliced Use medium-sized red onions for the best flavor.
- 1 cup white vinegar White vinegar is essential for the tangy flavor.
- 1 cup water Used to dilute the vinegar.
- 2 tablespoons granulated sugar Adjust sweetness as desired.
- 1 tablespoon salt Enhances flavor.
- 1-2 cloves garlic, minced Optional for extra flavor.
- spices like oregano and cumin Optional additions for more depth.
Instructions
Preparation
- Peel and thinly slice the red onions, aiming for uniform slices.
Pickling Brine
- In a medium saucepan, combine the white vinegar, water, sugar, and salt. Optionally, add minced garlic and any spices.
- Place the saucepan over medium heat and bring the brine to a gentle boil, stirring until the sugar and salt dissolve completely.
Combine and Store
- Remove the brine from heat. In a clean jar, place the sliced onions and carefully pour the hot brine over them, ensuring they are fully submerged.
- Allow the mixture to cool at room temperature before sealing the jar.
Marination
- Let the onions marinate for at least one hour, but refrigerating overnight enhances the flavor.
Notes
For best flavor, use fresh ingredients. If onions are too pungent, soak them in cold water for 15 minutes before pickling. Adjust sweetness and spice to taste.