Cebolla morada curtida or Mexican Pickled Onions are tangy, sweet and delicious. They are fast and easy to prepare and are an amazing topping for tacos and more, adding great flavor and crunch to every bite.
2tablespoonsugar(or 1 tablespoon + 1 teaspoon of honey)
1teaspoonsalt
1bay leaf
2-4chiles de arbol (or a pinch of red pepper flakes)
Instructions
Peel and slice the red onion and separate the pieces.
In a small saucepan, heat the vinegar, water, sugar, salt, bay leaf and red pepper flakes on medium. Stir until the sugar and salt dissolve and turn off heat when it comes to a boil.
Place the onions in a container with a lid (such as a mason jar).
Pour the mixture on top. Press the onions down to make sure they are all submerged.
Cover and let the onions cool completely at room temperature. Then place in the refrigerator.
Onions will be ready to use after 2-3 hours, but the taste will be better the longer they sit in the pickling juice.
Serve with shredded pork, chicken, on top of tacos or salads.
Notes
For a Whole30 or sugar free option, do not add honey or sugar. The result will be more tangy but there will still be some sweetness from the vinegar and onions.
Can substitute white vinegar with apple cider vinegar, white or red wine vinegar, rice vinegar or champagne vinegar.