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
Provided by lecole54
Categories Mexican
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
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
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