Pickled red onions
Pickled red onions add the perfect pop of tang, crunch, and color to tacos and just about any dish. They’re surprisingly easy to make—and the flavor is always worth it!
Ingredients
- 2 red onion, thinly sliced
- 4 habaneros, deseeded and thinly sliced
- 2 cups hot water
- 4 tsp sugar
- 4 tsp kosher salt
- 1 cup white distilled vinegar
- 1 cup lime juice
- 4 tsp dried mexican oregano
- To taste ground black pepper
Instructions
Pickling Liquid
- In a heatproof bowl or measuring cup, dissolve the sugar and salt in the hot water. Stir in the vinegar, lime juice, oregano, and black pepper until well combined.
Prepare the Onions
- Place the sliced red onions and habanero in a clean, non-reactive, airtight container or glass jar.
- Pour the pickling liquid over the onions. Use a spoon to gently press the onions down so they’re fully submerged in the brine.
Pickle and Store
- Cover the container and refrigerate for 1 hour, or until the onions are soft and bright pink.
- Store in the refrigerator when not in use, and enjoy within 2 to 3 weeks.
Nutrition
Serving: 1cupCalories: 147kcalCarbohydrates: 33gProtein: 2gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 4675mgPotassium: 421mgFiber: 4gSugar: 16gVitamin A: 321IUVitamin C: 73mgCalcium: 127mgIron: 2mg
Nutrition information is automatically calculated and intended as an approximation only.