- 1 large red onion sliced thin
- 2 limes (Enough for about 1/2 cup of juice)
- 1 Tspn. Sugar
- 5-8 cloves
- 1/2 Tspn. Dried oregano
- Put a kettle full of water on to boil. Peel the onion, cut it in half, slice it as thin as you can, and place in a glass/non-reactive bowl .
- Squeeze the juice from the limes into a measuring cup. You should end up with about 1/2 cup of juice. Dissolve the sugar in the lime juice and set aside.
- Once the kettle is boiling, pour enough of the boiling water over the sliced onion to completely cover them.
- Let the onions set in the boiling water for about 15–30 seconds, that’s it.
- Strain the the onions in a colander and transfer to a re-sealable container. I use This jar from IKEA, the same one I use for marinated olives.
- Pour your juice/sugar mixture from step 2 over the par-boiled onions, add the oregano and cloves and stir to combine.
- Let the onions cool on the counter for about five minutes, close up the jar, and put them in the refrigerator. They should last for about a week in the fridge.
These onions are great as a condiment on all kinds of tacos and sandwiches. The acidity really mellows out the onion-y taste and makes for really bright flavor that goes great with heavily seasoned taco meats.