Easy Sweet and Tangy Pickled Red Onions
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!
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.