Lisa Atwood, Rebecca Courchesne, Rick Field

Mexican-Style Pickled Red Onions

Name: Mexican-Style Pickled Red Onions
Yield: Makes 6 half-pint (8-fl oz/250-ml) jars
Cuisine: Mexican
Ingredients: 3 habanero chiles, cut into slices ¼ inch (6 mm) thick; ¼ cup (2 fl oz/60 ml) fresh lime juice; 2 cups (16 fl oz/500 ml) cider vinegar (5 percent acidity); 12 cloves garlic, halved lengthwise; 1 Tbsp dried oregano, preferably Mexican; 1 Tbsp dried oregano, preferably Mexican; 1½ tsp cumin seeds; 1½ tsp peppercorns; 3½ tsp kosher salt; 2 lb (1 kg) red onions, cut into slices about ⅛ inch (3 mm) thick

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Habanero chiles and a generous quantity of garlic spice up the red onions. It’s a good idea to wear rubber gloves when working with chiles, especially habaneros, one of the hotter varieties. The onions complement tacos and are equally delicious on steak or chicken sandwiches.

Ingredients

2 lb (1 kg) red onions, cut into slices about ⅛ inch (3 mm) thick
3½ tsp kosher

Americas
Mexico
Preserve
Central America
Vegan
Gluten-free

Method

Have ready hot, sterilized jars and their lids.

Put the onion slices in a large nonreactive saucepan and add water to cover and 2 tsp of the salt. Bring to a boil over medium-high heat and cook for 1 minute. Drain and return to the pan.

In a mortar and using a pestle, grind the peppercorns and cumin seeds. Add to the pan along with the o