Mexican Pickled Red Onions

PREP TIME: 10 minutes
COOK TIME: 10 minutes

Ingredients
1 large red onion
1 cup distilled white vinegar
1 cup water
2 tablespoons cane sugar
1 teaspoon kosher salt
1 bay leaf
1-4 chiles de árbol (per spice preference)

Directions
Peel the red onion, slice it thinly, and separate the slices into individual pieces.

In a small saucepan, combine the vinegar, water, sugar, salt, bay leaf, and chiles de árbol. Place over medium heat, stirring until the sugar and salt dissolve. Remove from heat.

Place the sliced onions into a clean jar or container with a lid.

Carefully pour the warm pickling liquid over the onions, making sure they are fully submerged.

Press the onions down gently if needed, then cover and allow them to cool completely at room temperature.

Once cooled, transfer the jar to the refrigerator.

The onions will be ready to use after about 2-3 hours, though their flavor will deepen the longer they sit.

Serve on tacos, grilled meats, salads, and so much more.

Storage:
Store in the refrigerator for up to 2-3 weeks.

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