Deliciously Pickled Red Onions

Do Cinco De Mayo and healthy go together?  Normally, at our house the answer would be a resounding "No" because I usually make carnitas or chile verde along with refried beans, green rice and tortillas. Yum.  Since we are eating healthy (due to impending trip to Las Vegas) and we still wanted to celebrate Cinco De Mayo I had to get creative with my Mexican fiesta menu.  Everybody has probably seen pickled vegetables at a Mexican salsa bar but some restaurants serve Pickled Red Onions, which is what inspired me to make grilled chicken tacos with ranchero salsa, cabbage and pickled red onions for dinner last night. The onions would also be great with barbecued tri-tip, ribeyes or on sandwiches.  This pickling method is easy and you can make extra to keep in the fridge or give away to friends.  These keep in the fridge for about a month...if they last that long!

The Ingredients:

2 cloves of garlic, smashed

1 serrano or jalapeno chile, sliced into rings (seeds and membranes removed if you don't want it too hot)

2 bay leaves

3/4 c fresh squeezed orange juice (3-4 oranges)

1/4 c fresh squeezed lime juice (5-6 limes)

1/4 c apple cider vinegar

2 tsp kosher or sea salt

2-3 red onions, peeled cut in half and sliced

The Method:

Place the first seven ingredients in a non-reactive saucepan and bring just to a simmer.  Turn off heat and let steep while you prepare the onions.  Blanch the onions in batches in boiling water for about 30 seconds and drain. Place the onions in jars or a glass bowl and pour the pickling liquid over to just cover.  If using jars, pack onions in so there is not a lot of air space.  Also, separate the garlic, bay leaves and serrano/jalapeno evenly between the jars.  Let sit out at room temperature for at least an hour. You can serve them after about an hour or refrigerate.