You can find these pickles at pretty much every taqueria and taco stand in Yucatán, Mexico. They’re super easy to make and are a great addition to tacos, sandwiches, burgers, hot dogs as well as fresh seafood.
- 2 red onions, thinly sliced
- 2 tsp sea salt
- 375 ml (12½ fl oz) red wine vinegar
- 1 tsp black peppercorns
- 1 garlic clove, peeled and crushed
- 2 tsp dried oregano
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need 2 x 300 ml (10 fl oz) jars for this recipe
Resting time 30 minutes
Chilling time 3 hours
Toss the onions and salt together in a bowl. Allow to sit for about 30 minutes, stirring every now and then, until the onions have started to release some liquid and are beginning to look nice and pink.
Add the vinegar, peppercorns, garlic and oregano, and mix well.
Transfer to a clean jar, put the lid on and chill for 3 hours before using. The pickles will keep in the fridge for up to 1 week.
Recipes and images from Pickled by Freddie Janssen (Hardie Grant Books, $29.99, hbk).
View our Readable feasts review and more recipes from the book here.