Yucatecan Pickled Onions
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
6 cups
Water1 tbsp
Coarse Kosher Salt1 cup
Distilled White Vinegar1
Bay Leaf1 tsp
Ground Black Pepper1 tsp
Ground CuminDirections:
1
Combine 6 cups water, onion, garlic, and 1 tablespoon coarse salt in heavy medium saucepan
2
Bring to boil, then boil 1 minute
3
Drain
4
Return onions and garlic to same saucepan
5
Add vinegar and all remaining ingredients
6
Add enough water to saucepan just to cover onions
7
Bring to boil over medium heat
8
Remove from heat, cover, and cool
9
Transfer onion mixture to bowl, cover, and chill overnight
10
DO AHEAD: Can be made 1 week ahead
11
Keep chilled
12
Drain onions and serve
13
Combine 6 cups water, onion, garlic, and 1 tablespoon coarse salt in heavy medium saucepan
14
Bring to boil, then boil 1 minute
15
Drain
16
Return onions and garlic to same saucepan
17
Add vinegar and all remaining ingredients
18
Add enough water to saucepan just to cover onions
19
Bring to boil over medium heat
20
Remove from heat, cover, and cool
21
Transfer onion mixture to bowl, cover, and chill overnight
22
DO AHEAD: Can be made 1 week ahead
23
Keep chilled
24
Drain onions and serve