Yucatecan Pickled Onions

blucoat's Note:

This recipe is from Chef Steven Raichlen (famous for "The BBQ Bible") and was featured on his TV show, "Primal Grill" as well as printed in "Bon Appétit Magazine" (May 2008). This recipe is good immediately, but better the next day. Can be made up to 1 week ahead. It works with meats, fish, and in sandwiches. (It's great in tuna melts!) If you'd like a little sweetness, add a couple of teaspoons of sugar in the second step.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Serves: 12

Yield: 1.5 cups

• 6 cups water
• 1 large red onion , cut crosswise into 1/8-inch-thick slices, rings separated
• 2 garlic cloves , quartered
• 1 tablespoon coarse kosher salt
• ½ cup distilled white vinegar
• 3 allspice berries or 3 teaspoons allspice
• 1 bay leaf
• ½ teaspoon ground black pepper
• ½ teaspoon dried oregano (preferably Mexican)
• ¼ teaspoon ground cumin

Directions:

1. Combine 6 cups water, onion, garlic, and salt in heavy medium saucepan. Bring to boil, then boil 1 minute. Remove from heat and drain.
2. Return onions and garlic to the 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.
3. Drain onions and serve.