Mexican Pink Pickled Onions
This is a lovely, simple side dish. The splash of colour these onions provide is dramatic & they have a lovely crunchy texture which will be great with lots of meals, not just Mexican food. Having said that they are heavenly on a corn tortilla loaded with rice, beans, sour cream, avocado & spiced pork.
The recipe comes from Thomasina Miers book, Mexican Food Made Simple. We made these for a recent housewarming party & they went down a storm. Apparently one of our guests made a batch when she got home & has eaten them on everything since. They are a fab alternative to onions pickled in vinegar.
Mexican pickled onions are easy to make with just a few ingredients (chilli is optional). The citrus juices work really quickly on the onions so you can make them just a couple of hours ahead of dinner. They keep in the fridge for a couple of weeks.
Mexican Pickled Pink Onions
2 large red onions
Juice of 1 orange
Juice of 2 limes
1 jalapeno/habanero (or other hot chilli)
Preparation: (At least 2 hours before you want to eat them)
- Slice the onions (about 2mm thick) & place them in a bowl
- Cover with boiling water & soak for 10 minutes
- Drain & add the citrus juices, chilli & about 1 tsp salt
- Mix thoroughly so all the onions are coated in juice
- Leave to marinade for at least 2 hours