Mexican Pickled Red Onions

Mexican Pickled Red Onions

Pickled red onions have to be one of my favourite condiments at the moment and they are amazing when added to a lot of different things like sandwiches or even tacos. What's more is that they are really easy to make a home so I almost always have some in the fridge. A common base for pickles consists of water, vinegar, salt and sugar and from there you can add various other things like spices, garlic, etc. I recently came across the idea of a Mexican pickled red onion where the vinegar was replaced by bitter orange, such as the seville orange, and I just had to try it out. Unfortunately the bitter oranges do not seem to be in season right now so I was forced to substitute a combination of regular orange juice and lime juice and luckily it worked out well! The Mexican style pickled red onions had a particularly nice freshness to them and the overtones of citrus were really nice! I will definitely be making these pickled red onions again!

I guess the question that you are asking now is: What did I use these pickled red onions in? Stay tuned!

Mexican Pickled Red Onions

Simple pickled red onions made in a sour orange juice.


Servings: makes 2 cups

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Printable Recipe
Ingredients
  • 2 large red onions, thinly sliced
  • 2 cups sour orange juice or 1/3 cup lime juice and 2/3 cup orange juice
  • 1 tablespoon sugar
  • 1 teaspoon salt
Directions
  1. Cover the red onion slices in boiling water for 10 seconds and drain.
  2. Mix the juice, sugar and salt, pour the mixutre over the red onions and let sit, covered, for 30 minutes to 4 hours.

Use in:
Cochinita Pibil Tacos

Similar Recipes:
Pickled Red Onions
Pickled Green Tomatoes
Vietnamese Pickled Carrots and Daikon Radish

3 comments:

janet @ the taste space said...

I am totally into pickling right now, too (made a gingery kimchi that I loved!). I like your flavours here, Kevin. Did you use fresh orange juice or just the stuff from concentrate?

Kevin said...

janet @ the taste space: I used fresh orange juice since oranges were available.

Chris said...

Excellent with thin sliced flank steak!

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