Mexican Pickled Onions

You might begin to think that I am a pickling maniac, or that I love the color purple (as noted in a recent post), but that is typically not the case. Lately, however it seems to be the case as a couple of dishes I have made come out with a really vibrant color, and these pickled onions are one of those. This past weekend I was able to make a batch, that quickly got eaten with some pork tacos. This recipe is so darn easy to make, and they can last up to about a week or more in the refrigerator. I highly recommend eating them with some pork carnitas (2,3,4,5) or pork tinga, however they can be served on the side as they easily can hold their own.

Mexican Pickled Red Onions

Ingredients:

  • 2 cups of vinegar (1 cup of white vinegar, 1 cup of cider vinegar)
  • 6 oz of frozen orange juice concentrate, thawed
  • 3/4 cup sugar
  • 1 tbsp dried Mexican oregano
  • 5 bay leaves, halved
  • salt to taste
  • 1 star anise
  • 2 lbs of red onions, thinly sliced

To a large bowl, add in everything but the onions. Stir well and make sure that all of the sugar is completely dissolved. Add in the sliced red onions.  Cover and let them stand at room temperature for about 12-24 hours, mixing once or twice during that time frame. Place in the refrigerator. When you are ready to serve, simply remove as many onions as desired with a slotted spoon, and place in a serving bowl. Add a few to your tacos. Trust me you will love the subtle, sweet and citrus flavor that these onions yield. My mouth is watering just thinking about them. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Mexican Pickled Onions

  1. Pingback: Pork Tinga

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