Home / Articles / Food & Drink / Recipes by Julianne / Yucatan Pickled Red Onions
Print this Article
Thursday, Sept. 6, 2012 07:08 pm

Yucatan Pickled Red Onions

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.
Log in to use your Facebook account with
IllinoisTimes

Login With Facebook Account



Recent Activity on IllinoisTimes

Calendar

  • Fri
    12
  • Sat
    13
  • Sun
    14
  • Mon
    15
  • Tue
    16
  • Wed
    17
  • Thu
    18
   
Get "IT" in your inbox
 Illinois Times was gratified by the number of entires that we received for the Visitors Guide Cover Art Contest. We would like to thank all of the 56 participants who submitted entries. Your eff...

SPRINGFIELD EVENTS

PUB CRAWL