Pickled red onions are a common condiment throughout Mexico’s Yucatan Peninsula. A jar of these easy-to-make, beautifully pink onions can often be found in my refrigerator to use in sandwiches, tacos, omelets, salads and even as a garnish for Indian dishes.
  • 1 large red onion, sliced about 1/8-inch thickness (you should have at least two cups)
  • 1 1/2 tsp.  kosher salt, divided
  • 1/2 - 1 tsp. cracked peppercorns
  • 1 tsp. cumin seeds
  • 1 tsp. dried oregano
  • 4 cloves garlic, peeled and thinly sliced
  • 2/3 c. cider vinegar
  • 6 T. sugar
Put the sliced onion in a saucepan, add a teaspoon of the salt and water to cover.  Bring to a boil and boil for a minute, then drain. 

Return the onion to the pan.  Add the remaining ingredients (including the additional salt). Add just enough water to barely cover the onions and bring to a boil over medium heat.  Boil for three minutes.  Remove from the heat and let stand several hours before serving.  Keeps indefinitely, refrigerated in a non-corrosive container.

Makes approximately 2 1/2 cups.

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