Pickled Red Onions

Ingredients

• 3 red onions (thinly sliced; divide among three containers)
• 1 jalapeño pepper (sliced and divided among the three containers)
• 3 garlic cloves (crushed and divided among the three containers)
• 5 copas water
• 5 copas white vinegar
• 1 copa sugar
• 3 cucharadas salt
• 4 cucharadas black pepper
• 6 bay leaves
• 2 cucharadas dried oregano

Steps

1. 1

   Thinly slice the red onions and separate the strips slightly. Divide the onions among three containers.

2. 2

   Slice the jalapeño and distribute the slices among the three containers.

3. 3

   Crush the garlic cloves and place one in each container.

4. 4

   In a pot, combine the water, white vinegar, sugar, salt, black pepper, bay leaves, and dried oregano.

5. 5

   Heat the mixture, stirring until the sugar and salt have completely dissolved.

6. 6

   When it reaches a first boil, remove the pot from the heat.

7. 7

   Pour the hot liquid over the onions and the remaining ingredients in the containers, ensuring they are well covered.

8. 8

   Let cool at room temperature for approximately 20 minutes so the pickling process can begin.

9. 9

   Cover the containers and refrigerate them. For the best flavor, let the onions rest for 12 to 24 hours before serving.

10. 10

    Keep refrigerated and use within seven days.

Notes

The audio indicates that the crushed garlic should be divided among each of the three containers, but it does not specify the quantity of onions, jalapeño, or garlic cloves. The quantities of water and vinegar are expressed as “cups,” and the volume of that measurement is not defined; the estimated weight uses one cup equivalent to 240 ml. The transcript mentions letting the onions rest for 12 to 24 hours for the best flavor and consuming them within seven days while refrigerated.

Nutrition per serving

• side dish
• vegetarian
• vegan
• gluten-free
• pickled
• refrigerated
• no further cooking