Mexican Pickled Onions (Quick & Easy)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 large red onion – thinly sliced
▢2 large cloves of garlic – peeled, whole
▢2 limes – juiced
▢3 tbsp distilled white vinegar
▢1 tbsp maple syrup – or any sweetener
▢½ cup water
▢1 tsp salt
Instructions

Peel and slice the onion thinly. Then, using your hands, break apart the pieces so you end up with loose slices (it marinates better). Transfer to a glass jar (a 16 oz jar works well). Add the garlic cloves (whole) over the slices. Set aside.
In a small pot, add the rest of the ingredients and warm for a few minutes without boiling. You just want to warm up the mixture and dissolve the salt. When done, pour the vinegary liquids over the onions. Seal the jar and transfer to the fridge to chill.
The pickled onions are ready after 30 minutes, but best after it chills for a few hours. Store in the fridge for a few weeks.