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.
- 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.