These cebolla encurtidas, or red pickled onions, are an easy but important dish for any Mexican party. Store a batch in the fridge and use them to garnish tacos, tostadas or any Mexican antojito.
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Serves
4
Red Onion
Fine Salt
White Vinegar
Water
Dried Oregano
Black Peppercorn
Bay Leaf
Serves
4
Red Onion
Fine Salt
White Vinegar
Water
Dried Oregano
Black Peppercorn
Bay Leaf
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Peel and cut the onion into thin strips then place in a mixing bowl.
Step 2.
Add the salt to the onions and mix to combine. Set aside for around 10 mins (this will remove some of the moisture of the onion).
Step 3.
Rinse the onions under cold water to get rid of the salt, then pat the onions dry.
Step 4.
Add the vinegar, water, oregano, peppercorns and bay leaf to the bowl with the onions. Mix well and leave to pickle for a few hours.
Step 5.
Serve as garnish for tacos or any Mexican antojito.
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