Pickled Red Onions
Adapted from Food Network
These pickled red onions are great condiments to tacos or any Mexican dishes, sandwiches, bugers, or salads.
1-1/2 cups white vinegar (12 ounces)
6 tablespoons organic cane sugar (1.8 ounces)
1/2 teaspoon red pepper flakes
1 tablespoon kosher salt
1-1/2 large red onions, thinly sliced (12 ounces)
1 tablespoon dried Mexican oregano, crushed
In a small saucepan, combine the vinegar, sugar, red pepper flakes and salt. Cook over medium heat, stirring frequently, until sugar dissolves. Mixture does not need to come to a boil. Remove from heat and add the onions and oregano. Let the mixture cool before transferring to a 24-ounce jar (photo above is an old 24-ounce Safeway Select salsa jar). Keep at room temperature for about 6 hours; then place in the refrigerator for several weeks.
Yield 24 ounces