Spicy Pickled Red Onions Recipe
A vibrant and tangy recipe for pickled red onions infused with spicy habaneros, Mexican oregano, and a zesty lime-vinegar brine. Perfect as a flavorful condiment to brighten up tacos, salads, and grilled dishes with a balance of heat, acidity, and sweetness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 cups
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Pickling Mixture
- 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
Vegetables
- 2 red onions, thinly sliced
- 4 habaneros, deseeded and thinly sliced
Instructions
- Prepare the Vegetables: Thinly slice the red onions and deseed then thinly slice the habanero peppers to ensure even pickling and balance of heat.
- Mix the Brine: In a heatproof container, combine the hot water, sugar, kosher salt, white distilled vinegar, lime juice, dried Mexican oregano, and ground black pepper. Stir until the sugar and salt are fully dissolved.
- Combine Ingredients: Place the sliced onions and habaneros into a clean jar or bowl and pour the hot brine mixture over them, ensuring the vegetables are fully submerged.
- Pickling and Cooling: Allow the mixture to cool to room temperature, then cover and refrigerate. The pickled onions will be ready to eat after about 10 minutes but develop more flavor after longer refrigeration.
Notes
- Adjust habanero quantity to suit your preferred spice level.
- Pickled onions can be stored in the refrigerator for up to 2 weeks.
- Use a non-reactive container such as glass or food-safe plastic to prevent discoloration and metallic tastes.
- This recipe yields approximately 2 cups of pickled onions.
- The quick pickling technique requires no cooking, making this a fast and easy condiment to prepare.
Find it online: https://mealoria.com/spicy-pickled-red-onions-recipe/
