Pickled Red Onion
A vibrant, tangy Mexican quick pickled red onion recipe. Adds a zesty crunch to burgers, sandwiches, salads, or pizza—perfect for elevating any dish with bold flavor and bright color.
Ingredients
- 2 tsp dried marjoram or oregano
- 1 bay leaf
- 1 tsp black peppercorn
- 1 cup water
- 2 tbsp white vinegar
- 2 tbsp apple cider vinegar
- 2 cloves garlic peeled and slived in half
- 2 red onions
- 1 lime optional
Instructions
- Add all ingredients except the onion to a pot and bring to a boil.
- When boiling vigorously, turn off the element and add the onion.
- Allow to completely cool before straining, remove the bay leaf
- Add the onion mix into a jar and finish with the juice of one lime (optional).
- Pour the strained liquid into the jar until full.
- Seal and place in the fridge.
- The pickle will be ready to use after one hour of sitting in the brine, and will last in the fridge for around a month
- To get the closest, most authentic flavour of Mexican pickle, use marjoram. Mexican oregano, traditionally used, is not the same as the regular oregano. Mexican oregano has a more citrus taste where regular oregano is more sweet
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