PICKLED WHITE ONIONS MEXICAN RECIPES
EASY PICKLED ONIONS RECIPE | MEXICAN PLEASE
Here's an easy recipe for a quick batch of delightful pickled onions. You can use these on sandwiches, tacos, tostadas, or anything that needs a final dash of zip to liven it up. (Note: instructions are not meant for long term canning.)
Provided by Patrick Calhoun | Mexican Please
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 8 (1 pint)
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional). Bring to a light boil or until all of the salt is dissolved.
- Chop up the red onion (you can peel and discard the outer skin). I cut it into quarters and then slice lengthwise.
- Give the slices a quick toss and then stuff them in a pint-sized glass jar. Add the vinegar mixture along with 1 garlic clove chopped in half and some freshly ground pepper (or whole peppercorns).
- Let cool on counter for a few minutes. Then cover and store in the refrigerator.
- The pickled onions will have most of their flavor after a few hours of resting in the brine.
Nutrition Facts : Calories 12 kcal, ServingSize 1 serving
HOW TO MAKE PICKLED ONIONS - PRACTICAL SELF RELIANCE
Pickled onions add crunch and zip to everything from tacos to charcuterie plates. Make your own pickled onions using the quick refrigerator method or a water bath canner.
Provided by Ashley Adamant
Total Time 1 hours
Prep Time 20 minutes
Cook Time 10 minutes
Yield 1
Number Of Ingredients 27
Steps:
- 1. Add dry whole spices to the bottom of a 1-quart jar. 2. Fill jar with sliced raw onion or whole pearl or pickling onions, adding any other vegetables called for in the recipe at this stage as well. Leave 1/2 inch headspace at the top of the jar. 3. In a stainless steel saucepan, combine vinegar, water, sugar, salt, and ground spices. Bring to a simmer, stirring to dissolve. 4. Pour the hot brine over onions (again, leaving 1/2 inch headspace between the brine and the lid). 5. Seal the jar with a lid and refrigerate.
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