Ever since I had Pickled Red Onions at El Burro last year, I’ve wanted to make them myself. Lucky for me I have a Latin American recipe book, and right at the back they explain how to make them.
I’ve seen lots of recipes that call for red wine vinegar, which didn’t make sense. Red wine is not a Mexican ingredient.
These Pickled Red Onions are super easy to make, and they don’t need many ingredients.
I made these for my eat for the earth party, so I didn’t add any chilli, but if you would like a bit of heat, feel free to add a whole roasted chilli to the pickling liquid.
- 3 small red onions (or 2 big ones)
- boiling water
- 3 limes
- 2 cloves of garlic
- 1 tbsp sugar
- ½ tsp origanum
- salt and pepper to taste
- Thinly slice the red onions (use a mandolin, it's much quicker and more precise than using a knife)
- Add the onions to a heatproof bowl, and cover with boiling water. Leave to soak for 5 minutes.
- Drain the water from the onions, add the juice of the limes.
- Squash the garlic cloves under the blade of a knife, and add to the onions and lime juice.
- Add the origanum, sugar and salt and pepper to taste, and mix to combine.
- Leave the onions to pickle at room temperature for an hour, stirring every 15 minutes. They will turn a beautiful pink colour.
- Store in the fridge, and enjoy with your Mexican food.