Mexi-Pickled Onion

Ingredients

• 1 bay leaf
• 0.5 tsp black peppercorn
• 1 garlic clove
• 0.25 cup lime juice
• 1 tsp mexican oregano
• 1 red onion
• 1 tsp salt
• 1 tsp white sugar
• 0.5 cup water
• 0.5 cup white vinegar

Method

1. 1.

   Slice the onion as thinly as possible (mandoline ideal).

2. 2.

   Pour boiling water over the slices. Let sit 30 seconds. Drain.

3. 3.

   In a clean jar, combine vinegar, lime juice, hot water, salt, sugar, oregano, peppercorns, bay leaf, and garlic. Stir to dissolve.

4. 4.

   Pack onions into the jar, pushing down so brine covers them.

5. 5.

   Rest 30 minutes at room temperature. They'll turn vivid pink.

6. 6.

   Refrigerate. Ready immediately, best after 24 hours.

Tips

• The boiling water rinse takes away the harsh raw-onion bite. Don't skip.
• The pink is chemistry, not dye — anthocyanins reacting with acid.
• Keeps 3-4 weeks in the fridge.

Substitutions

• Red onion: must be red. Brown or white won't turn pink.
• Mexican oregano: regular oregano works fine.
• White vinegar: apple cider vinegar. Avoid balsamic or red wine.