Pickled red onions from Asada: The Art of Mexican-Style Grilling (page 159) by Bricia Lopez and Javier Cabral

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pibil-style pork chops

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on March 12, 2026

    A good and straightforward recipe, the orange adds something special.

  • jaxcap on August 29, 2023

    I was able to make 3 x 16 oz jars using the quantities in the book.

  • rmardel on July 26, 2023

    Nice pickled onions. The grow more complex with age. I too had extra brine, but I shoved all my onions into one large jar, rather than two smaller ones as recommended.

  • SheilaS on July 20, 2023

    Nice version of pickled onions. I ended up with almost a cup of extra brine.

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