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Pickled Red Onion


2 cups quartered and sliced Red Onion

1 teaspoon Kosher Salt

1 teaspoon dry Mexican Oregano

1/2 cup White Vinegar


  • Mix all ingredients and let rest at least one hour, occasionally mixing to ensure distribution of the accumulating brine.

NOTES: When I want this spicy (not Luc and Colette’s preference) I add a slivered habanero pepper or two. When I want milder spice and vegetable content, I add fine sliced carrot and jalapeño.


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