Pickled Red Onions
One of my favorite things about great Mexican food joints is the assorted pickled items they have to use as toppings. Typically, these are part of a the salsa assortment, but aside from a trip to Jonesboro (here), it's just not part of the Atlanta dining scene. As a result, if you REALLY want the ultimate topping, you should make it yourself. This dish will kick your Mexican Pantry ridiculously yummy!!
I pulled this recipe from an old cookbook I bought in Santa Fe, New Mexico and made a few adjustments. It's SUPER easy and while I've only made it with red onions, it would be fantastic with carrots too.
Here's all you need:
- 2 cups red wine vinegar
- 1 6-ounce can frozen orange juice concentrate (no pulp), thawed
- 3/4 cup sugar
- 1- 2 Tablespoons chopped cilantro
- 4 bay leaves, broken in half
- Salt to taste
- 1 1/4 lbs red onions, medium-sized
Begin by peeling and slicing the onions into slivers. Adjust the size of your slices depending one whether you're using the onions as topping or as finger food. I tend to make my slices fairly large.In a large bowl, combine the orange juice, vinegar and sugar. Stir until the sugar is dissolved.Add the bay leafs, cilantro and onions.Top with plastic wrap and allow to sit for 12 -24 hours at room temperature. Stir occasionally just to make sure the onions all spend time in the mixture. I also put a dishtowel over the bowl so it doesn't stink up the room.Put the mixture in a jar or air-tight container and refrigerate until chilled.Use as topping on Huevos Rancheros, Tacos, or beside any tasty Mexican dish.The bright red color will be vibrant for a couple of weeks, but then the color will fade (though the flavor won't).