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!
125mlred wine vinegaror vinegar of your choice, but not balsamic, which is too strong for this
Instructions
Prep Work
Peel the onions, halve, then slice thinly.
Quarter the chillies lengthwise.
Peel the garlic but leave them whole.
Making Red Pickled Onions
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.
Add the onions, oregano and salt, and cook for 2 minutes, stirring occasionally.
Pour in the red wine and stir to mix everything well. Cook for 1 minute on the same heat.
Take it off the heat and transfer to a clean jar and, loosely cover with kitchen paper, and leave to come to room temperature.
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.
Notes
I've given the number of servings as 8, I think that's probably quite generous, it really depends on each person's preference.