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Yucatan pickled onions are one of those great condiments. They can be used all over the place. Tacos – obviously. In sandwiches. On burgers. With grilled meats, poultry or fish. Pretty much anything that isn’t dessert. And they’re super easy to make. Foolproof really. They keep well in the fridge. For weeks. Ready to brighten whatever you’re eating. I like to keep some on hand all summer long.

You can add some zing to Yucatan pickled onions if you want. Pickle a seeded jalapeño into them and it’s a whole different experience. A bit of habanero works too but make sure you devein it. Unless you like screaming hot. You can also add some fresh lime juice. They’re pickles, not a chocolate souffle. You can mess with the recipe and it will turn out just fine.

Use these Yucatan pickled onions on tacos, burgers, sandwiches or just eat them out of the jar.

This particular recipe yields pretty tender onions. If you want more crunch, bring all the ingredients except the onions to a boil. Put the onions in a bowl and pour the boiling liquid and seasonings over the onions. Let them stand at room temperature until cool.

Use these Yucatan pickled onions on tacos, burgers, sandwiches or just eat them out of the jar.

5.0 from 2 reviews
yucatan pickles onions
 
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Yucatan pickled onions add a burst of flavour to tacos, sandwiches, burgers and grilled meats. Add jalapeño or habanero if you want a bit of heat.
Author:
Recipe type: side
Cuisine: mexican
Serves: 20
Ingredients
  • 2 large red onions, sliced about ⅛ inch thick
  • 2 cloves garlic, cut in half
  • 1¼ cups cider vinegar
  • 1¼ cups water
  • 1 clove
  • 5 allspice berries
  • ¼ tsp black peppercorns
  • 3 Tbsp sugar
  • 1 tsp salt
Instructions
  1. Bring all ingredients except the onions to a boil in a saucepan large enough to hold the onions.
  2. Add the onions and cook for 1 minute.
  3. Remove from heat and let cool to room temperature, stirring occasionally.
  4. Store in a sealed jar in the fridge.
  5. Let the onions stand for at least 4 hours or overnight before serving

10 thoughts on “yucatan pickled onions

  1. Not gonna lie, I love anything pink! And I strongly believe onions and garlic should be in every recipe ever. Can’t wait to garnish everything with these pretty pickled onions!

  2. I love pickled anything and pickled onions are a fabulous garnish. I’m interested in the use of these whole spices – it seems like a really flavorful mix. And I always appreciate a recipe I can tinker with – thanks for the jalepeno idea!

  3. I LOVE LOVE LOVE pickled onions, these look AMAZING. I always have jar of these on hands but you put so much more flavour it in! I have a use for my allspice berries now! I love this! I never thought to boil the liquid first as well! Great idea, melds the spices flavour more. (Is it weird I eat this stuff with a spoon out of the jar? haha :))

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