Yucatán-Style Pickled Red Onions

Experience the vibrant flavors of the Yucatán Peninsula with these zesty pickled red onions. Traditionally served with dishes like pollo pibil and cochinita pibil, this spicy yet delightful condiment is sure to add a fiery touch to your meals.

Ingredients

🧅 1 red onion, thinly sliced
🌶️ 10 habanero peppers, thinly sliced
🍋 2 large limes (or sour oranges), juiced
🧂 1 teaspoon salt
🍶 1/4 cup vinegar (optional, for pantry storage)

Instructions

1- Prepare the Vegetables:

• Begin by thinly slicing the red onion and habanero peppers. Try to ensure the slices are as thin and uniform as possible for even pickling.

2- Mix the Ingredients:

• Place the sliced onions and peppers into a medium-sized bowl or glass jar. Add the salt and pour in the lime (or sour orange) juice over the top.

3- Optional Vinegar Addition:

• If you plan on storing the pickled onions at room temperature in the pantry, add 1/4 cup of vinegar. This addition aids in the pickling process and prolongs shelf life.

4- Seal and Store:

• For immediate consumption, simply cover the mixture tightly and store it in the refrigerator. Let it sit for at least an hour for the flavors to meld together.
• If using vinegar and opting for pantry storage, ensure the jar is well-sealed. The mixture can be preserved this way but will become more intense in flavor over time.

5- Serving Suggestion:

• Use these pickled red onions as a topping or side condiment for dishes like tacos, grilled meats, or any traditional Yucatán meal.

Prep Time: 10 minutes
Total Time: 10 minutes (plus chilling time if refrigerated)
Servings: Provides enough pickled onions to accompany several meals.

Cooking Tips:

• Adjust the number of habanero peppers based on your spice preference. This recipe is quite spicy, so reduce accordingly for milder heat.
• If you've run out of sour oranges, limes are a great substitute offering a similar tangy flavor.

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Yucatán-Style Pickled Red Onions