Description
Mexican pickled onions, also known as “cebollas encurtidas,” are a tangy, slightly spicy, and vibrant topping that enhances the flavor of countless dishes.
Ingredients
Units
Scale
- 2 large onions, sliced
- 1–2 jalapeño peppers
- 1 tsp oregano
- 1 1/2 cup Fresh Press Farms peach cider vinegar
- 1/2 cup hot water
- 2 tsp salt
- 1 tsp sugar
Instructions
- Thinly slice the red onions. Slice the jalapeño pepper/s in half or quarters.
- Add the sugar and salt to hot water and stir to dissolve.
- Add the sliced onions, pepper, and oregano to a large mason jar.
- Pour in the salty-sweet water as well as the vinegar.
- Close the mason jar with a lid and store it in the refrigerator.
Notes
*Refrigerate in an airtight container for up to 2 weeks.
*Use clean utensils when scooping to maintain freshness.
*Use a glass container to prevent corrosion in plastic or metal containers.
- Prep Time: 15
- Category: Sides
- Method: no-cook
- Cuisine: Mexican
