Best Yucatecan Pickled Onions Recipes

Yucatecan Pickled Onions image

Provided by Steven Raichlen

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

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
1/2 cup distilled white vinegar
3 whole allspice
1 bay leaf
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano (preferably Mexican)
1/4 teaspoon ground cumin

Steps:

Combine 6 cups water, onion, garlic, and 1 tablespoon coarse salt in heavy medium saucepan. Bring to 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. DO AHEAD: Can be made 1 week ahead. Keep chilled.
Drain onions and serve.

Yucatecan Pickled Onions image

Provided by lecole54

Categories Mexican

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 tablespoon kosher salt
1 large red onion, thinly sliced lengthwise
1 teaspoon whole black peppercorn
1 teaspoon dried oregano
1 teaspoon cumin seed
3 garlic cloves, peeled and halved lengthwise
12 ounces red wine vinegar

Steps:

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.

Nutrition Facts : Calories 37.1, Fat 0.2, Sodium 1753.7, Carbohydrate 4.9, Fiber 0.8, Sugar 1.6, Protein 0.7