Yucatecan Pickled Onions

"A delicious Mexican condiment, this version requires no boiling and uses red wine vinegar (I've seen others that use cider vinegar and the Rick Bayless version already posted here calls for white). From Todd Coleman at saveur.com"
 
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Ready In:
30mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • In a bowl, toss salt and onion together; let sit until onion releases some of its liquid, about 15 minutes.
  • Transfer to jar along with peppercorns, oregano, cumin, and garlic, and pour over vinegar; seal with lid.
  • Refrigerate at least 4 hours before using.

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RECIPE SUBMITTED BY

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
 
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