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Mexican Pickled Red Onions

by Apr 9, 2021Recipes, Condiment, Mexican0 comments

Mexican pickled red onions stand as a quintessential element of Mexican cuisine, much like corn tortillas. While their variations are as diverse as the tortillas themselves, the one unifying theme is that pickled red onions prove to be a stellar addition to any culinary creation. These vibrant condiments introduce an extra layer of flavor to every dish, especially with tacos. It’s arguably the easiest way to elevate the taste profile of any meal.

Mexican pickled red onions
Mexico boasts several regional variations of pickled red onions, each with its own distinct character. The most straightforward and traditional rendition is the classic version—simple yet undeniably effective. Venture to the Yucatan Peninsula, and you’ll encounter its spicier counterpart, infused with habanero peppers. If you dare, retain the seeds, and you’ll experience a pickled red onion with a fiery kick that lingers long after your meal.
For heat enthusiasts like myself, Yucatan Mexican pickled red onions are a personal favorite. A touch of spice in any dish, particularly within the realm of Mexican cuisine, adds a vivacious element to the dining experience. Remember, pickled red onions are more than just a condiment for tacos and Mexican fare; they invite your taste buds to embark on a flavorful journey. So, let your culinary creativity flourish, and explore various combinations to discover your own unique favorites.
Mexican pickled red onions
Mexican pickled red onions

Mexican Pickled Red Onions

Mexican Pickled Red Onions
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Condiment
Cuisine Mexican
Servings 10 people
Calories 21 kcal

Equipment

Ingredients
  

  • 2 large red onion
  • 2 cup distilled white vinegar
  • 2 cup water
  • ¼ tsp salt
  • 1 clove garlic smashed
  • 1 tsp black peppercorns
  • ½ tbsp Mexican oregano preferably fresh
  • ½ tsp sugar
  • 1 small habanero

Instructions
 

  • Slice the red onion into long thin strips and separate.
  • Add separated red onions to a mason jar.
  • In a small sauce pot, heat the water, vinegar and sugar until it starts to boil and remove from heat. Let cool for 5 minutes.
  • Add all the spices and heated water and vinegar into the mason jar. Stir to incorporate.
  • Let cool completely before covering and refridgerating.
  • This will keep about a month in the fridge in an air tight mason jar.

Notes

** Note ** When adding hot liquids to mason jars, make sure that the temperature of the jar is not cold. The extreme difference in temperature can cause the jar to shatter.