A must for our Mexican feast, these pickled onions add sweetness and sharpness to cut through the rich brisket sauce. They also look fantastically fresh and colourful. Kept in a sealed jar in the fridge, they’ll last for up to a week - they’re great in sandwiches, mixed into salads or as a taco topping.
Ingredients
Method
Place the sliced onions into a heatproof bowl, cover with boiling water and set aside for 10 minutes. Drain well and then add the cumin and lime juice to the bowl along with a good pinch of salt. Mix well and leave to pickle for 20-30 minutes. Stir well every 10 minutes to keep the onions coated in the lime juice. They will gradually turn a beautiful bright pink. Transfer to a small bowl to take to the table.
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