Mexican Pickled Onions
Chef Adriana Martin
The Mexican pickled onions are perfect garnish for dishes like the Yucatan Pork Loin Pibil. And a must have in the Yucatecan cuisine. The onions can be made pink or spicy.
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Side Dish
Cuisine Mexican Cuisine
Servings 4 cups
Calories 30 kcal
For the Pink Pickled Onions 1 purple onion sliced thinly 1 teaspoon pink salt 1 lime 1 teaspoon sazon latino has cumin, salt, and oregano 1/2 teaspoon ground black pepper 1 cup warm water 1/3 cup white vinegar For the white onion habanero version 1 white onion sliced thinly 1 habanero chopped and seeded 1 lime 1 teaspoon Mexican oregano 1 teaspoon sea salt or pickling salt 1 cup warm water 1/3 cup white vinegar white or for pickling
Cut the onions thinly and add to a bowl.
Season with the lime juice and the spices.
Add the vinegar and the warm water. Allow steeping in that solution for at least 30 minutes.
Place inside a mason jar and keep refrigerated. These pickled onions will last for 8-10 days when properly sealed and stored.
Serving: 2 g Calories: 30 kcal Carbohydrates: 6 g Protein: 1 g Fat: 0 g Saturated Fat: 0 g Sodium: 778 mg Potassium: 76 mg Fiber: 1 g Sugar: 2 g Vitamin A: 16 IU Vitamin C: 12 mg Calcium: 18 mg Iron: 1 mg