Pickled Red Onions And Carrots CookqcookQ

Serve these on top of beans, tucked into quesadillas or burritos, or in all manner of sandwiches. The pickling liquid is a flavorful base for vinaigrettes.


  • Yield 1
  • Servings 4
  • Portion 1
Red Onions 1 (medium)
Carrot 1 (medium)
3/4 cup White Vinegar
2 tbs Sugar
1/2 tsp Salt
1 Serrano Chile
3 Bay Leaves
2 Garlic (Thinly Sliced)
6 Allspice Berries
  1. Bring all ingredients but onion and carrot to boil over medium heat in small saucepan
  2. Add onion and carrot, return to boil, and cook for 1 minute
  3. Transfer to bowl and refrigerate until cooled
  4. Notes
    1. fresh serrano or jalapeno chile, sliced thin crosswise
    2. red onion, halved through root end and sliced thin pole-to-pole
    3. carrot, peeled and sliced crosswise into 1/8-inch thick slices