Mexican Pickled Red Onions
A burst of flavors that can elevate any meal, these vibrant pickled red onions provide a tangy, crunchy delight perfect for tacos, salads, or as a zesty condiment.
Ingredients
Main Ingredients
- 1 small red onion (8 ounces, cut into 1/4" half-moon slices) Adds a crispy texture and a slightly sweet flavor.
- 3 whole limes (juiced) Bright and zesty, enriches the tangy profile.
- 1/2 cup water Balances the acidity in the brine.
- 1/2 cup white vinegar Key to creating that classic pickled taste.
- 1 teaspoon sea salt Enhances flavors and acts as a preservative.
- 1/2 teaspoon dried oregano Adds a subtle herbal layer of flavor.
- 2 pieces bay leaves Infuses the brine with sweetness and aroma.
- 2 whole jalapenos (serrano chilies or habanero hot peppers) Adds a spicy kick; adjust based on heat tolerance.
Instructions
Preparation
- Slice the red onion into 1/4" thin half-moon strips.
- Juice the three limes in a small bowl.
Cooking
- In a small saucepan, combine water, white vinegar, sea salt, dried oregano, and bay leaves. Bring to a gentle boil until salt dissolves.
- Turn off the heat and add the sliced onions and lime juice to the pan.
- Let the mixture cool to room temperature.
- Transfer the cooled onions into a clean jar, pouring in the pickling brine and including the jalapenos.
- Seal the jar tightly and store it in the refrigerator.
Notes
For extra flavor, consider adding garlic to the brine. Feel free to experiment with different peppers or even mix in sliced carrots for a sweeter taste. Allow onions to pickle longer for a more vibrant color.