In Mexico, pickled onions are to taco stands what pickle relish is to a hot dog cart in the U.S.—a condiment that taco-lovers can’t do without. Make it at home and save yourself the trip across the border.
Recipe information
Yield
makes 2 cups
Ingredients
1 red onion, thinly sliced
3/4 cup distilled white vinegar
6 tablespoons sugar
1/2 teaspoon crumbled dried oregano
1/2 teaspoon salt
Preparation
Combine the onion, vinegar, sugar, oregano, salt, and 3/4 cup water in a large self-seal plastic bag. Shake the bag to combine the ingredients. Let the onion marinate for at least 24 hours and up to 4 days in the refrigerator.
