I’ve been wracking my brains (wracking!!!) for an epic Cinco de Mayo post. As a San Diegan I feel a particular burden of responsibility when it comes to Mexican and Latin American recipes and I want to do them all the justice I can.
(Let it be known that I have attempted numerous times to create the perfect Tacos Adobada and have been sorely disappointed in the results so I have yet to share one of my favorite San Diego classics with you all).
Our actual access to delicious Mexican food is abundant in San Diego. Mostly it involves a ridiculous number of taco shops. You can access any type of taco you want in San Diego, from the grungiest taco shop that is perfect for your post-drinkingbinge-eating session, to the Mexican street carts selling up your favorite fish taco, to the yipster taco shops of North Park (City Taco, how I do love you). 
So many taco options and how do I choose a recipe for Cinco De Mayo? This conundrum has long been on my mind.
Fear not my friends! I did manage to decide! However, I’m going to leave you hanging (#sorrynotsorry) as today’s post is about the essential taco-shop condiment: Yukatan Onion Fridge Pickle.(I’m sure it’s not actually called that by any taco shop and only by pretentious bloggers, i.e. myself).
If you’ve ever been to any of San Diego’s glorious taco shops you’ll have noticed their condiment bars. Typically at these condiment bars there are included a variety of fresh salsas, limes, cilantro, onion, and some variety of pickle. Most often the pickle is a combination of onions and carrots, which is absolutely delicious.
However, I was so excited to find a new condiment at one of my latest taco shop discoveries, Amorcito Corazon. I call it the Yukatan Onion pickle.
This glorious condiment is bright pink, sour, and just barely sweet. And it is the perfect accompaniment to literally ever taco you could ever want. And it’s actually incredibly easy to make.
All you need to do is chop up some red onions, stuff them into a glass jar or bowl, heat a little vinegar, and sugar on the stove with a few delicious Latin American aromatics (i.e. bay leaf, oregano, cumin, and garlic). Then pour it over your onions and watch the color turn bright pink right before your eyes. Refrigerate immediately and be rewarded with the most lovely and delicately sour onion pickle known to man.
And to quell any anxiety about this, I do indeed have a taco post coming your way this week. And these onions will be the garnish. But I’m not going to tell what they are! (Because I’m sneaky like that).
So I will leave you, waiting with bated breath, for the next installment of The Gourmet Gourmand’s Cinco De Mayo cooking “adventure.”
(And will pause to reflect on how my cliffhanger skills are sorely inferior to what is currently happening in our favorite show about Westeros…)
Until next time.
Dun dun… dundunDUNdun.. dundunDUNdun, dundunDUNNNNN… (wow. yes. that just happened. and I’m still hitting the “publish button.”)
Yukatan Onion Fridge Pickle
Ingredients
- 1 medium red onion sliced thin
- 3/4 cup apple cider vinegar
- 1/2 teaspoon salt
- 3/4 teaspoon sugar
- 1 teaspoon Mexican oregano
- 1/2 teaspoon cumin seeds
- 2 garlic cloves peeled, and sliced lengthwise
- 1 bay leaf
Instructions
- Place sliced onions in a mason jar or other non-reactive storage container.
- If using glass, make sure it is room temperature or warmer to prevent cracking during pickling.
- In a small saucepan combine salt, vinegar, sugar, oregano, cumin, garlic cloves, and bay leaf.
- Bring to a simmer over high heat, stirring constantly, until sugar is dissolved and mixture is fragrant.
- Pour hot vinegar over the onions.
- They should almost immediately begin to turn bright pink.
- Cover and refrigerate; they are able to be used within 30 minutes, but they are best if you let them pickle overnight.
Yum! Way to go Sarah!
Thanks!! 🙂 🙂 🙂
I love pickles in any form. I could so see myself putting these delicious onions in salads and on top of sandwiches the ideas are endless. Pinning!
Yes! My thoughts exactly 🙂
Can you edit the post to include the type of vinegar (White or Apple cider?) and the amount of vinegar? Thanks
Oh wow, thank you for catching this Troy! I updated the recipe, but just FYI I used 3/4 cup apple cider vinegar.
I absolutely love pickled onions, especially quick and easy ones 🙂 These look perfect!
Thanks so much Jennifer!
This looks delicious and you’ve given me a great idea to use up some citrus peel to add a a flavouring ?
Oo that sounds genius- I feel like orange especially could make this really interesting 🙂
Beautiful photography – just love the colours. 🙂
Thank you Sune!! Isn’t it fun how it turns bright pink?
You’re so lucky that you have such great access to Mexican food, it seriously is one of my faves ever, I could eat tacos and Mexican food all day every day lol. These pickled onions would be great on tacos, so I totally get where you were going with the Cinco de mayo parallel here 🙂 Refrigerator pickled items are my fave – I made quick pickled vegetables and pickles last year, but I’ve never done just onions. Totally making these because pickled onions are great on so many things!
Oh man I need to stalk your quick pickle from last year. I love pickled everything. It’s such a great condiment and it makes it so much more special when you make it yourself 🙂
perfect little recipe!! I am going to have to pin this so I remember!! 🙂 🙂 🙂
Mollie
Thanks so much Mollie!! 🙂
I am sure I would love San Diego since I am a huge fan of Mexican! I would probably feed myself with Mexican food every single day! This is such a unique pickle! I am going to try it!
You really would!! I hope you get to come visit someday (and if you do definitely let me know!! 🙂
Ummm where has this taco accompaniment been my whole life?! For reeeeaal! I’ve never heard of Yukatan Onion Pickle before, but I can imagine this tastes amazing on all the things Mexican, especially tacos! Pinning because I MUST try! Can’t wait to see what taco you have in store for us, girlfriend! I know it will be delicious! Cheers!
Haha your comments always make me smile-you are so expressive 🙂 But seriously I’m absolutely certain that you would love these- they are out of this world awesome.