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Recipe: Yucatán Pickles

***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***

dairy free
gluten free
mexican
snacks
vegan
vegetarian
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A woman with a penchant for pickling, Freddie Janssen knows so much about these delicious things she could write an entire book about them — and, in actual fact, she has. It’s aptly name Pickled, and is precisely where this recipe comes from.

Freddie says, ‘You can find these pickles at pretty much every taqueria and taco stand in Yucatán, Mexico. They’re super easy to make and are a great addition to tacos, sandwiches, burgers, hot dogs as well as fresh seafood.’


Yucatán Pickles

Photo by

Helen Cathcart

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Preparation Time10 MINUTES

Cooking Time30 MINUTES

Resting Time180 MINUTES

Serves2 jars

LevelEasy


ingredients

2 red onions, thinly sliced

2 tsp sea salt

375 ml (12 ½ fl oz) red wine vinegar

1 tsp black peppercorns

1 garlic clove, peeled and crushed

2 tsp dried oregano

(Makes 2 × 300 ml (10 fl oz) jars)

Photo by

Helen Cathcart

1

Toss the onions and salt together in a bowl. Allow to sit for about 30 minutes, stirring every now and then, until the onions have started to release some liquid and are beginning to look nice and pink.

2

Add the vinegar, peppercorns, garlic and oregano, and mix well.

3

Transfer to a clean jar, put the lid on and chill for 3 hours before using. The pickles will keep in the fridge for up to 1 week.

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Preparation Time10 MINUTES

Cooking Time30 MINUTES

Resting Time180 MINUTES

Serves2 jars

LevelEasy


ingredients

2 red onions, thinly sliced

2 tsp sea salt

375 ml (12 ½ fl oz) red wine vinegar

1 tsp black peppercorns

1 garlic clove, peeled and crushed

2 tsp dried oregano

(Makes 2 × 300 ml (10 fl oz) jars)

Photo by

Helen Cathcart

1

Toss the onions and salt together in a bowl. Allow to sit for about 30 minutes, stirring every now and then, until the onions have started to release some liquid and are beginning to look nice and pink.

2

Add the vinegar, peppercorns, garlic and oregano, and mix well.

3

Transfer to a clean jar, put the lid on and chill for 3 hours before using. The pickles will keep in the fridge for up to 1 week.

SHOW MORE
SHOW LESS

A woman with a penchant for pickling, Freddie Janssen knows so much about these delicious things she could write an entire book about them — and, in actual fact, she has. It’s aptly name Pickled, and is precisely where this recipe comes from.

Freddie says, ‘You can find these pickles at pretty much every taqueria and taco stand in Yucatán, Mexico. They’re super easy to make and are a great addition to tacos, sandwiches, burgers, hot dogs as well as fresh seafood.’


Yucatán Pickles

1

Toss the onions and salt together in a bowl. Allow to sit for about 30 minutes, stirring every now and then, until the onions have started to release some liquid and are beginning to look nice and pink.

2

Add the vinegar, peppercorns, garlic and oregano, and mix well.

3

Transfer to a clean jar, put the lid on and chill for 3 hours before using. The pickles will keep in the fridge for up to 1 week.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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lynda 5 years ago

Wanna try this!

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Bex Shannon 5 years ago

Make sure you tag @khoollect in any pics you take – we’d love to see how your attempt turned out 🙂

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Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)

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