Yucatecan Pickled Red Onions
Persons
4
Serving Size
1 Serving
Ingredients
- 1 ½ cups Gills’ slivered red onions
- 2 cloves garlic quartered
- 1 tbsp course kosher salt
- ½ cup distilled white vinegar
- 3 whole allspice
- 1 bay leaf
- ½ tsp ground black pepper
- ½ tsp dried oregano
- ¼ tsp ground cumin
Instructions
- Combine 6 cups water, onion, garlic, and 1 tablespoon coarse salt in heavy medium saucepan.
- Bring to a boil, then boil 1 minute. Drain.
- Return onions and garlic to same saucepan. Add vinegar and all remaining ingredients.
- Add enough water to saucepan just to cover onions.
- Bring to boil over medium heat. Remove from heat, cover and cool.
- Transfer onion mixture to bowl, cover and chill overnight.
- This can be made 1 week ahead. Keep chilled. Drain onions prior to serving.
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