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These sweet and tangy pickled onions are a great add-on for your Mexican dishes. Their bright tanginess and subtle crunch contrast brilliantly with juicy carnitas and rich Barbacoa. These can also be used to garnish sides and salads. Any dish that needs a pop of tangy crunch!
Ingredients
- 1 cup ( 7 fl oz - 200 ml) Lime Juice about 6 limes
- 1/2 cup ( 3 1/2 fl oz- 100 ml) Orange Juice 1 large orange
- 2/3 cup ( 5 fl oz - 150ml) Apple Cider Vinegar
- 5 tsp ( 20 g) Sugar
- 2 tsp salt
- 1/2 tsp Mexican Oregano
- 1 lb ( 2 oz - 500 g) Red Onion Halved and Finely Sliced
- 1 34 oz jar
I have tried a few different pickled onion recipes and this one is my favorite. In my opinion, you get the perfect amount of sweet, tangy, and crunch with this recipe. This recipe takes a couple of days but is worth the wait!
To get started you will want to gather a pitcher or a bowl to mix the brine in. For my recipe, I used all fresh ingredients and juiced the fruit myself. If you want to do the same, just need a hand juicer. It took me about 6 large limes and 1 large orange to get the amount you need. You can definitely use store-bought lime juice and orange juice if you want to save some time. Just be careful with the orange juice because there is added sugar to the juice.
Once you have all your ingredients gathered, you are going to mix together the lime juice, orange juice, and apple cider vinegar. Then you will add your sugar and stir until dissolved. Then add your salt and also stir until dissolved. Next, you will add your Oregano and give it a quick stir to distribute.
To prep the onions I like to cut the ends off of the onion and peel back the skin. Once it is cleaned I cut the onion in half. Then I lay it on its flat side and slice at the ends creating thin slices of the onions. Once I have everything sliced I pull apart the onion pieces so they are separated. It allows the brine to get in between each onion for maximum pickling.
When the brine is finally mixed together and the onions are sliced, grab the jar you are going to pickle your onions in. Place some onions in the jar and pour a little bit of brine over the onions just about covering it. Repeat these steps until the jar is full. Make sure the onions are separated but compacted in the jar.
Close the jar tight and give it a quick shake. Then you will place the onions in the fridge for 48 hrs to pickle. You will want to shake the jar occasionally to ensure the brine covers the pickles and the ingredients are mixed. When the 48 hours is done the pickles are ready!
Then enjoy it on your favorite taco or salad!
Equipment Used
- Juicer
- Mason Jars
Recipes Related
- Tilapia Tacos
Easy Sweet and Tangy Pickled Red Onions
Equipment
- 1 Juicer
- 1 34 Oz Jar
- 1 Knife
- 1 Cutting Board
- 1 Pitcher or Bowl
Ingredients
- 1 cup Lime Juice ( 7 fl oz- 200 ml) About 6 Large Limes
- ½ cup Orange Juice ( 3 1/2 fl oz- 100 ml) 1 large orange
- ⅔ cup Apple Cider Vinegar ( 5 fl oz - 150ml)
- 5 tsp Sugar ( 20 g)
- 2 tsp Salt
- ½ tsp Mexican Oregano
- 1 lb Red Onion ( 2 oz - 500 g) Halved and Finely Sliced
Instructions
- Juice your limes and oranges if you brought fresh ones.1 cup Lime Juice, ½ cup Orange Juice
- In a pitcher or bowl combine lime juice, orange juice, apple cider vinegar, sugar, and salt until dissolved. Add Oregano and stir again.⅔ cup Apple Cider Vinegar, 5 tsp Sugar, 2 tsp Salt, ½ tsp Mexican Oregano
- Place some onions in the jar and pour a little bit of brine over the onions just about covering it. Repeat these steps until the jar is full. Make sure the onions are separated but compacted in the jar.1 lb Red Onion
- Be sure to keep all the onions submerged. Leave the onions to pickle in the refrigerator for 48 hrs occasionally shaking the jar. They will be ready to eat then. Good for a month.