Lunche for 16

Pickled Red Onions with mint

Name: Pickled Red Onions with mint
Total time: 130 min
Yield: 16 servings
Cuisine: Mexican
Ingredients: 1 tsp dried mexican oregano; 2 sized red onions; about 4-5 cups of water; 1 bay leaf (optional); 2 allspice kernels; 3 kernels black pepper; 1/2 cup water; salt to taste (optional)

Thin red onions soften in hot water, then chill in a tangy vinegar brine flavored with oregano and spices.

$0.07per serving $

130 minstart to table

16servings

Mexican Vegetarian Vegan Dairy-free Gluten-free Low-carb Budget Lunches Side dishes Summer

Ingredients

1 tsp dried mexican oregano
2 sized red onions
about 4-5 cups of water
1 bay leaf (optional)
2 allspice kernels
3 kernels black pepper
1/2 cup water
salt to taste (optional)

Steps

Thinly slice the red onions and place them in a heatproof bowl.
Pour 4 to 5 cups boiling water over the onions and let them stand for 10 minutes.
Drain the onions and pack them into a clean jar or covered container.
Stir together the vinegar, 1/2 cup water, oregano, bay leaf, allspice, black pepper, and salt.
Pour the brine over the onions, cover, and chill for 2 hours.