Home >> Salsas and Dips >> Pickled Onions “with Mexican Style"
The word “pickle" refers to a technique of preserving food in vinegar. By marinating food products in vinegar, they preserve and they absorb the flavors from its environment.
In this recipe the onions are going to absorb the mellow flavor of the red wine vinegar . This flavor will be complemented with pepper’s strong flavor and the fresh and piquant flavor the oregano and the clove – and as a final touch some light notes of balsamic flavor coming from the bay leaves.
All these flavors are joined with the onions’ flavor to give as a result – the best pickled onions that you have tried.
These onions can be served plain as an appetizer or they can be accompanied with diverse dishes like: tacos , salads , melted cheese , pot beans , grilled steak , Swiss enchiladas , etc.
About the Recipe
To make the pickled onions, you only have to work a bit with the onions and then all the ingredients are mixed –
you won’t have any problem
The pickled onions are marinated with
red wine vinegar. We recommend buying a cheap one because the expensive ones (aged) tend to turn the onions to a brown color.
In the preparation of
pickles and adobos it is common and advisable to use peppercorns instead of ground pepper, as it is more aromatic and it maintains longer the flavor.
We recommend buying small onions for this recipe because those are the ones that are normally used.
The preparation is of less than
and the onions have to be left 10 minutes resting for 1 month.
1.1 lbs of onions.
Ingredients 1.1 lbs of Onions 4 Bay Leaves
1 teaspoon of Oregano 1/2 qt of Red Wine Vinegar
5 Black Peppercorns
1 tablespoon of Salt
Cookware 1 Saucepan 1 Large Glass Jar with Lid 1 Cutting Board 1 Kitchen Spoon 1 Knife
Directions Work with the Onions
X cut on the superior and inferior part of 1.1 lbs of onions, then set aside.
Add in a saucepan the enough water to cover all the onions with the ones you worked and bring it to a
boil over high heat.
When it boils reduce to
medium heat, incorporate in the saucepan all the onions that were cut and leave them cooking in the hot water for about 4 minutes, until they soften a little.
Mix All the Ingredients
Transfer from the saucepan to a large glass jar, with a
kitchen spoon, the onions that were cooked.
Also add in the jar:
1 teaspoon of Oregano.
1/2 qt of Red Wine Vinegar.
5 Black Peppercorns.
1 tablespoon of Salt.
Close the jar and
Leave the pickled onions
marinating in a fresh and airy place or in the bottom part of the refrigerator for 1 month, so the flavors mix.
The onions will be turning . reddish due to the vinegar’s absorption
Shake the jar from time to time, so the onions mix with the pickle.
After 1 month... The Onions are Ready!