Ingredients
Scale
- 1 large red onion, thinly sliced
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon kosher salt
- 1 tablespoon white sugar
- 1 tablespoon black peppercorns
- 1 teaspoon dried Mexican oregano
Instructions
- Slice the onion thin, about ⅛ inch, using a sharp knife or mandoline. Cut in half first for easier handling.
- Add water, vinegar, salt, and sugar to a small saucepan over medium heat. Stir until dissolved, then remove from heat and cool to lukewarm.
- Add peppercorns, oregano, and sliced onions to a glass mason jar. Pour lukewarm brine over the top, making sure onions are fully submerged.
- Let sit at room temperature for 30 minutes. Transfer to the fridge with lid on. Ready to eat immediately, keeps for 2–3 weeks.
Notes
- Don’t pour boiling brine over the onions. Lukewarm preserves the texture.
- For crispier onions: use cold brine and let sit 4–6 hours or overnight.
- For spicy onions: add 2–3 dried chiles de arbol or thin-sliced fresh habanero to the jar.
- Substitutions: Apple cider vinegar works well in a 50/50 blend with white vinegar for a fruitier tang.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Sauces & Salsas
- Method: Pickling
- Cuisine: American, Mexican
- Diet: Gluten-Free, Vegan
Nutrition
- Serving Size:
- Calories: 21
- Sugar: 2.4 g
- Sodium: 467.7 mg
- Fat: 0.1 g
- Carbohydrates: 4 g
- Protein: 0.3 g
- Cholesterol: 0 mg
