Pickled Red Onions
From way2nrml 13 years ago
- 30 min. to make
- Serves 8
This is a recipe adapted from Mesa Mexicana by Mary Sue Milliken and Susan Feniger. So far, I have used this as a topper for my pork adobo recipe, but I can see it being used on tacos, or other dishes that need just a little tang.
Ingredients
- 1 lb. red onions, thinly sliced shopping list
- 1 C. white vinegar shopping list
- 1 tsp. cracked black pepper shopping list
- 1/2 tsp. ground cumin shopping list
- 1 tsp. dried oregano shopping list
- 4 garlic cloves, sliced shopping list
- 2 Tbs. sugar shopping list
- 1 1/2 tsp. salt shopping list
- 3 med. carrots, peeled and sliced into 1/4 in. coins shopping list
How to make it
- Place the onions in a medium saucepan and pour in enough water to cover.
- Bring to a boil, and remove from the heat. Strain and set the onions aside.
- Combine all the remaining ingredients in the saucepan.
- Bring to a boil, reduce heat to a simmer and cook 10 min.
- Add the blanched onions and simmer an additional 10 min.
- Transfer the mixture to a container, cover and refrigerate at least a day before serving.
- Pickled onions will keep in the refrigerator up to a month.
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