Sweet and savory at the same time! These Dominican pickled onions are perfect for serving over mangú!
Dominican Breakfast
Hola Saboristas! Dominican breakfast is where these onions are the most popular. This meal may consist of a root vegetable, a fried egg, cheese and a meat like salami or longaniza. The root vegetables can sometimes be a bit dry. This is a perfect solution for that!
We call it breakfast but it can be eaten any time of the day. We use them for a lot of meals. Over plantanos, yucca, guineitos, bollos and even on burgers. They are a great garnish for many dishes. Dominican pickled onions are just so versatile!
The onions only take a few minutes to cook but they will dress up any meal. These onions have an amazing tang and sweetness at the same time. They store very well for several days. Add them to salads or those meal prep recipes.
You may see this onion recipe in other places with vinegar. That is delicious as well. I prefer the sweeter lime juice better but that is a personal preference. You will also see them much drier in other recipes. I leave them a little runny so I have a delicious “gravy” to pour over anything.
What do you like to eat them with?
Dominican Pickled Onions
Ingredients
- 1 Large, red onion
- 1 tbsp Vegetable oil
- 2 Limes juiced
Instructions
- Peel and slice the onion in rings
- Squeeze the lime juice on the onion
- Add salt to the onions
- drizzle the oil in a frying pan
- Once it is is warm, add the onions
- Sautee on low until the onions are pink
- If the liquid dries up, add water little bits at a time as needed.
- Serve over eggs or platanos
