First, I have to say this pickled onions recipe is not mine. It belongs to chef Lorena García. Second (related to the first one), these onions taste like heaven (like all chef Lorena’s recipes). Third, please save it because these onions pair amazingly with lots of dishes (including fried plantains and grilled peaches and fresh goat cheese flatbread). Forth, this is a non-cook recipe that can be done in less than 10 minutes, plus the marinating time (at least half hour).
Here is the recipe.
Pickled onions
These pickled onions are good to top tacos and fried plantain.
Servings: 6
Ingredients
- ¾ cup red onion thinly sliced
- ¼ cup red wine vinegar
- 1 tablespoon agave nectar
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons olive oil
- Salt
- Pepper
Instructions
- In a small bowl, mix the onion, vinegar, agave, cilantro and olive oil.
- Season with salt and pepper.
- Let stand half an hour before serving.
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I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos.
