Best 3 Mexican Pickled Red Onions Recipes
**Dive into a Culinary Adventure with Mexican Pickled Red Onions: A Tangy, Versatile Delight**
Embark on a zesty culinary journey with Mexican pickled red onions, a vibrant and versatile condiment that adds a delightful tang and crunch to an array of dishes. These pickled onions are a staple in Mexican cuisine, commonly served as a topping for tacos, burritos, tortas, and tostadas. Their bold flavors also complement grilled meats, fish, and vegetable platters. With their vibrant color and irresistible crunch, these pickled onions are sure to elevate your meals and tantalize your taste buds. This article presents a collection of carefully curated recipes, each offering unique variations on this classic Mexican condiment. Explore the diverse range of flavors, from traditional to contemporary, and discover the perfect pickled red onion recipe to suit your culinary preferences.
**Featured Recipes:**
* **Classic Mexican Pickled Red Onions:** This timeless recipe captures the authentic flavors of traditional Mexican pickled red onions. With a simple blend of red onions, vinegar, water, oregano, bay leaves, and a hint of sugar, this recipe delivers a perfectly balanced tang and crunch.
* **Spicy Pickled Red Onions:** Elevate the heat level with this fiery rendition of pickled red onions. An infusion of chili peppers, such as jalapeños or serranos, adds a delightful kick that complements the tangy vinegar marinade. This recipe is perfect for those who enjoy a bit of spice in their life.
* **Sweet Pickled Red Onions:** For a sweeter take on pickled red onions, this recipe incorporates a touch of sugar or honey, creating a harmonious balance of sweet and tangy flavors. These sweet pickled onions are a great addition to salads, sandwiches, and even desserts.
* **Pickled Red Onions with Citrus:** Add a refreshing twist to your pickled red onions with the vibrant flavors of citrus fruits. This recipe introduces lemon, lime, or orange zest and juice, infusing the onions with a bright and tangy citrus flavor.
* **Pickled Red Onions with Herbs:** Enhance the aromatic profile of pickled red onions with a medley of fresh herbs. This recipe incorporates cilantro, oregano, thyme, or rosemary, creating a flavorful and fragrant condiment that complements a variety of dishes.
With these diverse recipes, you can create a collection of pickled red onions that cater to your unique taste preferences. Experiment with different flavor combinations and find the perfect pickled red onion recipe to enhance your culinary creations.
EASY PICKLED ONIONS
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
Time 10m
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
PICKLED RED ONIONS
Pickled onions are prepared in several ways in Mexico. For example, in the Yucatan area, it is made with pickled white onions and habanero or Xcatic peppers. Garlic and other herbs and spices can also be added. There are other recipes that are easier and quicker.
Provided by Mely Martínez
Categories Salads
Time 2h10m
Number Of Ingredients 9
Steps:
- Toast Mexican oregano in a small skillet over medium-high heat for about 30 seconds. Set aside to cool.
- Peel onions and thinly slice them. Place 4-5 cups of water in a saucepan and bring to a boil.
- When water starts bubbling, add sliced onions, and turn the heat off.
- After 2 minutes, quickly drain the onions into a colander over the sink.
- Place the drained onions in a glass bowl and add the vinegar, water, oregano, bay leaf and the rest of the spices. Season with salt and mix well. Refrigerate for a couple of hours, and they are ready to eat. They keep well refrigerated for about a week. And they taste best when prepared at least one day in advance.
- Enjoy with your tacos, tostadas, subs, sandwiches or grilled meats.
Nutrition Facts : ServingSize 2 Tbsp., Calories 7 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 16 mg, Fiber 1 g, Sugar 1 g
MEXICAN PICKLED RED ONIONS
-- From "Mexico One Plate at a Time" by Rick Bayless. Onions may be made several days ahead of time and refrigerated until ready to use.
Provided by cheflucy
Categories Mexican
Time 10m
Yield 3 cups, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Combine lime and orange juices in a small bowl and set aside.
- Place the onions in a non-aluminum bowl. Pour boiling water over them and wait 10 seconds, then pour the onions into a strainer.
- Return the drained onions to the bowl, pour on the citrus juices and stir in salt. Cover and set aside until serving time. Just before serving, drain onions and set out in serving bowl.
Nutrition Facts : Calories 33.5, Fat 0.1, Sodium 351.4, Carbohydrate 8.6, Fiber 0.9, Sugar 3.8, Protein 0.8
Tips:
- Choose the right onions: Red onions are the traditional choice for Mexican pickled onions, but you can also use white or yellow onions. Choose firm, unblemished onions that are about the same size.
- Slice the onions thinly: This will help them to pickle evenly and quickly. You can use a sharp knife or a mandoline to slice the onions.
- Use a good quality vinegar: The type of vinegar you use will affect the flavor of the pickled onions. White vinegar is the most common choice, but you can also use apple cider vinegar, rice vinegar, or even red wine vinegar.
- Add some spices: Spices like cumin, oregano, and garlic powder can add flavor to the pickled onions. You can also add a bit of sugar or honey to balance out the acidity of the vinegar.
- Let the onions pickle for at least 24 hours: This will give them time to absorb the flavors of the vinegar and spices. You can store the pickled onions in the refrigerator for up to 2 weeks.
Conclusion:
Mexican pickled red onions are a delicious and versatile condiment that can be used to add flavor to a variety of dishes. They are easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you are looking for a way to add some extra flavor to your tacos, burritos, or nachos, give Mexican pickled red onions a try!
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