Mexican pickled red onions
This recipe for quick Mexican pickled red onions is one of my favorite things to have in the fridge. It is perfect to finish up soups, salads, sandwiches or any Mexican recipe.
2 cups
Calories: 67kcal
Ingredients
- 2 teaspoon Mexican oregano
- 1 bay leave
- 1 teaspoon black peppercorns
- Pinch of salt
- 1 cup water
- 2 tablespoons white vinegar
- 2 red onions medium-sized, thinly sliced
- 1-2 limes juice
Instructions
- Boil the water with the vinegar, bay leaf, pinch of salt and oregano. When the water is boiling vigorously, turn it off and add the onions.
- Let it cool completely and strain.
- Add the onion into a jar or other glass container and finish with the juice of a lime and a pinch of salt. It should be a bit salty and with a good punch of the lime juice at the end.
- Taste or seasoning and adjust if necessary.
Notes
When properly stored and refrigerated, they last anywhere from 2 to 4 weeks. The best way to store them is in a tightly closed container in the fridge.
Nutrition
Calories: 67kcal | Carbohydrates: 16g | Protein: 1g | Sodium: 12mg | Potassium: 249mg | Fiber: 4g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 17.9mg | Calcium: 78mg | Iron: 1.4mg