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.Â
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.
This article appears in Sep 6-12, 2012.
