Posted in PicklingRecipes

Mexican Pink Pickles

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.

2 large red onions
Juice of 1 orange
Juice of 2 limes
1 jalapeno/habanero (or other hot chilli)

Preparation: 2 hours before you want to eat

  • 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
  • These will keep in an airtight container in the fridge for a couple of weeks.

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