½lb(250g) red onions(sliced into 0,11″ (0.3mm) thick rings)
dry oregano(to taste)
1cup(240 ml) vinagre
1cup(240 ml) water(room temperature)
Place onions, oregano, salt and lime juice into a medium bowl.
Mix together vinegar and water and pour it into the bowl.
Mix everything for one minute and adjust with salt and oregano if needed.
Let it marinate for 10 minutes or serve immediately.
These mexican pickled onions can be eaten straight away after being prepared, but if you want to enjoy their flavor 100% and bring out that marvellous bright color, I recommend that you let them marinate for at least a whole day. You will see that the taste becomes even more delicious.
If you’re lucky enough to get Mexican oregano, use that one, because it definitely tastes different (and more delicious, in my opinion) and is perfect for this recipe.
You can certainly prepare this side dish with any type of onions such as white, golden, red (purple) or even spring onions!. But the red onion has a slightly spicier flavor, which makes it perfect for pickling.
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