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Pickled Red Onions


2 red onions, peeled and finely sliced

½ cup white wine vinegar

½ cup cider vinegar

1tsp sugar

1 tsp Tio Pablo Citrus Chilli Salt

1/2 tsp Tio Pablo Mexican Oregano

1 bay leaf


Place the onion slices into a bowl.

In a saucepan, combine the vinegars, sugar and salt and simmer until the sugar has dissolved. Set aside to cool to room temperature.

Pour mixture over onions and then add the Mexican Oregano and bay leaf. Stir through and place in clean jars. Let sit in the refrigerator for at least a few hours and then serve. Pickles can stay in the fridge for about two weeks.


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