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.