Food & Drink Magazine

Pickled Onion

By Veronica46


Did I tell you many years ago, before the hubster and I were married I won a trip to Mexico?

We were at a trade show for a local travel agency and they were having a drawing. At first I didn’t want to enter. I though they would be calling me and sending me junk mail so I wouldn’t do it.

Then the hubster suggested I use his address and phone number to reassure me that it wouldn’t happen. I won an all expense paid trip to Mexico City. I took the hubster with me and we had a blast.

I enjoyed my first Bull fight, I went to see the Mexican Ballet. They even used castonettes when they danced. We only drank the water from our hotel because they had a filtration system. We also only ate at places that were recommended by our guide.


Also while we were in Mexico City, we ventured out on our own and found a wonderful restaurant with great food. In fact it was so good we went there twice on our visit.

They made this fall off the bone Yucatan Pork. They served it with fresh tortillas. Also on the table there was a condiment that looked like onions. On our second trip I felt confident enough to add a bit of that onion to my torilla.

It took a few bites before I realized that it was hot. I mean really hot. At that third bite I had to pause, my mouth was on fire and I could not speak. The hubster said I turned beat red and when he asking if everything was ok I could not speak.

It was so hot that I really could not speak.

Drinking something other than Milk usually makes the burn worse so I reached for a tortilla to help ease the heat. Eventually it subsided and my eyes stopped watering. It was good but I felt next time I wouldn’t pile it on so thick.

I wanted to ask the Chef for the recipe, but my Spanish was horrible and his English was just as bad.  I have tried many times to make this recipe and although most of my tries were pretty good, this one comes the closest to recreating that taste.


Print Recipe

Pickled Red Onion


1 tablespoon kosher salt
1 large red onion thinly sliced
1 tablespoons whole peppercorns
1 teaspoon dried oregano
1 teaspoon cumin seeds
3 cloves of garlic chopped thin
2 scotch bonnet peppers roughly chopped
1 1/2 cups red wine vinegar


In a large bowl toss the salt and onion together and allow the onions to release its liquid about 15 minutes. Transfer the onions to a 2 cup clean mason jar. Add the peppercorns, oregano, cumin seeds, garlic and scotch bonnet peppers. Add the red wine vinegar. THe Jar should have 1/2 inch head space. Seal with a clean lid and process in a water bath for 10 minutes. You can also skip the water bath and keep it in the fridge and it will last for about 3 weeks.

Peace be with you,



Veronica Gantley (My Catholic Kitchen)
Veronica Gantley (My Catholic Kitchen)

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