Yucatán Style Pickled Red Onions Recipes

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YUCATáN-STYLE PICKLED RED ONIONS



Yucatán-Style Pickled Red Onions image

Zingy, crunchy, and colorful, this popular Mexican condiment complements anything from tacos to grilled meats. The lime acts as a preservative and also mellows out the sharp onion flavor, while the chile adds a welcome touch of heat.

Provided by Gabriela Cámara

Categories     condiment

Time 2h5m

Yield 8 servings

Number Of Ingredients 6

1 large red onion, finely sliced
Fine sea salt
1/2 cup extra-virgin olive oil, divided
1 cup fresh lime juice, divided
1 habanero chile, finely sliced
1 teaspoon dried oregano leaves, preferably Mexican

Steps:

  • In a large jar, add sliced onions and about 2 teaspoons of salt. Cover and shake well. To the jar, add a splash of olive oil, cover, and shake again. Repeat with a splash of lime juice.
  • Add a pinch of salt to the sliced habanero, then add to jar. Add remaining olive oil, lime juice, two big pinches of salt, and two big pinches of oregano. Shake one more time to fully combine. Refrigerate for at least 2 hours, but preferably 24, before using. (Store for up to two weeks in lidded jar in refrigerator.)

PICKLED RED ONIONS



Pickled red onions image

Pickled onions are prepared in several ways in Mexico. For example, in the Yucatan area, it is made with pickled white onions and habanero or Xcatic peppers. Garlic and other herbs and spices can also be added. There are other recipes that are easier and quicker.

Provided by Mely Martínez

Categories     Salads

Time 2h10m

Number Of Ingredients 9

1 teaspoon dried Mexican Oregano
2 Medium-sized red onions
About 4-5 cups of water (enough to cover the onions)
1 bay leaf (Optional)
2 Allspice kernels
3 kernels black pepper
1/2 cup of White vinegar* SEE NOTE
1/2 cup of water
Salt to taste

Steps:

  • Toast Mexican oregano in a small skillet over medium-high heat for about 30 seconds. Set aside to cool.
  • Peel onions and thinly slice them. Place 4-5 cups of water in a saucepan and bring to a boil.
  • When water starts bubbling, add sliced onions, and turn the heat off.
  • After 2 minutes, quickly drain the onions into a colander over the sink.
  • Place the drained onions in a glass bowl and add the vinegar, water, oregano, bay leaf and the rest of the spices. Season with salt and mix well. Refrigerate for a couple of hours, and they are ready to eat. They keep well refrigerated for about a week. And they taste best when prepared at least one day in advance.
  • Enjoy with your tacos, tostadas, subs, sandwiches or grilled meats.

Nutrition Facts : ServingSize 2 Tbsp., Calories 7 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 16 mg, Fiber 1 g, Sugar 1 g

YUCATAN PICKLED RED ONIONS



Yucatan Pickled Red Onions image

These pickled onions are always served with Cochinita Pibil tacos, which originated in Yucatan, Mexico.

Provided by Mexi-Rosie

Categories     Vegetable

Time 20m

Yield 10 serving(s)

Number Of Ingredients 9

2 red onions, in fine slices
2 garlic cloves
5 big peppercorns
5 small peppercorns
2 laurel leaves (bay leaves)
1 sprig thyme
1 sprig marjoram
1/2 cup vinegar
2 tablespoons cooking oil

Steps:

  • Sautee onion and garlic in cooking oil.
  • Add the spices and the herbs.
  • Pour vinegar into the mixture, and once it starts boiling, turn off heat.
  • Let cool before serving.

Nutrition Facts : Calories 36.3, Fat 2.7, SaturatedFat 0.4, Sodium 1, Carbohydrate 2.4, Fiber 0.3, Sugar 0.9, Protein 0.2

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