Inspiration: As I was flipping through my two Rick Bayless cookbooks looking for interesting topping ideas for our Superbowl taco salad bar, this recipe immediately caught my eye. It’s intriguing, different, and something that I’ve never had. Which almost always means that it’s getting made. Plus, I sometimes feel that raw, chopped onions can be overpowering in a salad, so this was a great alternative.

What we Loved: These are everything that I expected (read: delicious) and nothing that I expected (such different flavors than I had anticipated!) at the same time. They don’t have a strong, sour vinegar flavor as I would expect when I think of a standard pickle, nor do they have a strong onion flavor. In fact, the onion flavor is really very mild, leaving a pleasantly tart flavor with hints of smoky cumin and garlic. The onions are nice and soft, and they paired so well atop taco salads that contained so many other Mexican flavors. Brandon gobbled these right up! And aren’t they so pretty?

Helpful Hints: These are very easy to make, but just be sure to give yourself a little time to allow them to sit (and cool, if desired). I let them sit for about 3 hours, then I tossed them in the fridge to cool for another hour or two.

Pickled Red Onions
Source: Adapted from Rick Bayless, Authentic Mexican

1 red onion, cut into 1/8 inch rings
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
2 garlic cloves, peeled and cut in half
1/4 teaspoon Kosher salt
1/4 teaspoon fresh black pepper
1/3 cup cider vinegar

1. Place the onions in a sauce pan. Cover with salted water, and bring to a boil. Boil for 60 seconds, then remove from the heat and drain the water.

2. Add the cumin, oregano, garlic, salt, pepper, and vinegar to the pan. Add enough water to just cover the onions. Bring to a boil again, and boil for three minutes.

3. Remove from the heat, and place into a serving bowl. Let sit for several hours before serving. Chill if desired.