These pickled red onions are a must-have topping for any taco lover. The tangy flavor of the Michelada mix complements the savory and spicy notes of the tacos perfectly. You can also use these onions to add a zesty kick to your burgers or salads. They're so versatile and easy to make, you'll be reaching for them in the fridge all the time!
WHAT YOU NEED
¾ cup Momo’s Michelada mix
1 ½ cup distilled white vinegar
Black peppercorns
1 tbsp salt
½ tbsp granulated sugar
1 red onion
Utensils
Mason jars for storage and pickling
HOW IT’S DONE
Chop the red onion in the direction of the stem into thin slices, place the sliced red onion into the mason jars. Should fill up 2 depending on the size of the onion. Sprinkle a few black peppercorns into the mason jars.
Heat a small pot over high heat. Add vinegar, Momo’s, salt and sugar to the pot. Mix frequently until the salt and sugar are dissolved. When it comes to a boil, pour over the red onions in the mason jars!
Tighten the lid and let sit for 20-30 minutes! These red onions are a great topping for sandwiches and bowls! If you don’t feel like cooking for a tailgate you can bring these as a good side!
Rating: 8/10
Difficulty: 2/10
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