Pickled Red Onions - Easy Refrigerator Pickle
Quick and easy recipe for pickled red onions, takes less than 10 minutes! Perfect with burgers, noodles, on the barbecue table and definitely with Mexican food!
- Prep time
- 5 min
- Cook time
- 4 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 2 medium red onions
- 2 green jalapeños
- 2 medium garlic cloves
- 2 tbsp EV olive oil
- 5 black peppercorns
- 2 dried bay leaves (or fresh)
- 1 pinch dried Mexican oregano (or regular)
- 125 ml red wine vinegar (or vinegar of your choice, but not balsamic, which is too strong for this)
Instructions
- 1
Peel the onions, halve, then slice thinly.
- 2
Quarter the chillies lengthwise.
- 3
Peel the garlic but leave them whole.
- 4
Heat the olive oil in a medium saucepan over medium heat and add the jalapeños, garlic, peppercorns and bay leaves. Stir occasionally and fry for 1 minute.
- 5
Add the onions, oregano and salt, and cook for 2 minutes, stirring occasionally.
- 6
Pour in the red wine and stir to mix everything well. Cook for 1 minute on the same heat.
- 7
Take it off the heat and transfer to a clean jar and, loosely cover with kitchen paper, and leave to come to room temperature.
- 8
Cover with an airtight lid and store in the fridge for up to a month. The pickled onions are ready to eat immediately but are better the next day, improving with age.