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Aarón Sánchez’s Pickled Onions




1 ½ cups red wine vinegar

1 cup water

2 tablespoons sugar

1 tablespoon Kosher salt

6 whole cloves

2 bay leaves

1 teaspoon ground black pepper

1 teaspoon dried oregano (preferably Mexican)

¼ teaspoon dried red pepper flakes

2 large red onions, thinly sliced



Combine all ingredients except the onions in a heavy medium saucepan and set it over medium-high heat. Bring the mixture to a boil, then add the onion slices, separating them into individual rings. Let the mixture come back to a boil, then reduce the heat and cook until onions soften and wilt, 3 to 4 minutes.

Remove the saucepan from the heat, cover, and let the mixture cool completely. Transfer the onions and their pickling liquid to a quart-size glass jar or divide among Tupperware. Cover and refrigerate for up to 2 weeks in the refrigerator.

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