Go to the Recipe: Yucatán-Style Pickled Red Onions
You can eat it right after adding vinegar. It tastes great. And you can stor the rest, which honestly didn't last more than two days and I made a double batch. About to make a 4x batch
For sure
Can you put this in a chamber vacuum and use the quick pickle method?
Seems like this recipe needs a proofread. It has you let the onion sit for 30 min with the salt, sugar, habanero, and oregano, without the lime juice or vinegar. Then the next heading says to add the acid and serve like it’s something done when you’re ready to serve, not part of the pickling. Then it tells you to let that sit another 30 minutes.
Very true Amy, great pickled red onion recipe.
Amazing. This is my new way to pickle red onions
