Pickled Red Onions

Before and After photos of 24 hours in the chill chest

Working at a restaurant that serves authentic Mexican cuisine has opened my eyes to many new foods, my favorites being: nopal (prickly pear cactus), chayote, pipian sauce, fresh corn tortillas, roasted jalapeno in guacamole, huitlacoche (aka “corn smut” – fungus that grows on corn and as a result is very sweet),and last but not least these here pickled red onions! I love them. I’m a little biased maybe as a pickle fanatic. Keep a jar in the fridge and top tacos, salads, beans, scrambled tofu, corn, a fork, you name it.

1 red onion, peeled
1-2 tbsp red wine vinegar
1 tsp salt

Cut the onion in half, then into thin crescents – between 1/4″ and 1/8″ thick. Place in colander over the sink. Boil 2-3 C water, then pour it over the onions. Use tongs to stuff onions into a glass jar, add vinegar and salt, shake, and refrigerate at least 24 hours before enjoying.


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