Pickled Onions Mexican Style

(84 votes)
Total Time Icon
Total time: 1 hour 15 min
Preparation Time Icon
Prep time: 15 min
Rest Time Icon
Rest time: 1 hour
Yield Icon
Enough for 1 person

🍓 Ingredients

1 liter Vinegar (sugar cane vinegar)
1 kilogram Onion red
2 Chili peppers (habanero) fresh
1 tablespoon Pickling aid for pickles (bay leaves mustard seeds
1 teaspoon Etc.)
1 tablespoon Pepper black

🍽 Instructions

Peel the red onions, cut them in half and slice the halves. Then blanch the onions in boiling water for about 2 minutes and then drain the water through a sieve. In a very large screw-top jar with a capacity of at least 1 – 2 liters, place the washed and sliced chilies.

Pour the preserving aid over them, then sprinkle in pepper and salt. Then put the onions in the jar and fill the jar with the sugar cane vinegar until all the onions are covered.

Now screw the jar shut and store in the refrigerator. After about 4 days, the onions are ready to eat.

However, the longer the onions infuse, the better their flavor will be. Note on ingredients: Sugar cane vinegar is available at most Asian stores. However, you can use any other vinegar with this.

Habanero – chili peppers are hot as hell and usually very hard to get unless you grow them yourself. But here you can also fall back on the Asian variety, which is also available in Asian stores. If you don’t like spicy food, it’s better to leave out the chilies altogether.

The onions taste very good as a garnish for cold dishes, e.g. cheese.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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