Pickled Onions
In Mexico we use these a lot, specially in the southern part of the country. Pickled onions are meant to be tangy, sharp and to retain a little bit of an al-dente texture, and are an ideal contrasting side-kick for strongly seasoned dishes like cochinita pibil, to creamy black beans, to quesadillas, fish, chicken, masa in general, and well, everything but dessert.
Ingredients for 1 cup
1 small red onion, cut in 1/4-inch slices.
1/2 tsp olive oil or vegetable oil
pinch of salt
pinch of dry oregano (optional)
1/4 cup red wine vinegar, or apple cider vinegar
How to:
Heat up the pan for a few seconds on medium heat. Add onion, oil, salt and oregano, if you are using any, and cook for a couple of minutes or until the onions start to soften barely.
Add the vinegar and saute for a minute.
Transfer onions to a plate and let cool down. They ‘ll turn brighter as they marinate in the vinegar. Store in the fridge once they cool down completely. They’ll last about 2 weeks.