Perfect with carnitas tacos, I will sometimes make a cantina-style pickled vegetable jar a few hours before serving. The pink color comes from the red onion reacting with the warm vinegar brine and the brightness in flavor adds a punch to salty pork. Hungry? Here's the recipe...
In a freshly washed glass jar, layer sliced carrots, red onions, shredded cabbage, radish, and jalepenos (if you like the spice).
In a medium saucepan dissolve 1/8 cup of salt in 2 cups of white vinegar. Add one smashed garlic clove and 1 tbsp of dried oregano, plus one cup of water. Bring to a boil and simmer for 5 minutes.
Pour the brine through a sieve into the jar until vegetables are completely covered. Put the lid on the jar and refrigerate until ready to serve (at least 1 hour).
Keep refrigerated for up to a week.