Yucatecan Pickled Onions Recipes

YUCATECAN PICKLED ONIONS

Steps:

• Combine 6 cups water, onion, garlic, and salt in heavy medium saucepan. Bring to boil, then boil 1 minute. Remove from heat and drain.
• Return onions and garlic to the 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.
• Drain onions and serve.

YUCATáN-STYLE PICKLED RED ONIONS

Steps:

• In a large jar, add sliced onions and about 2 teaspoons of salt. Cover and shake well. To the jar, add a splash of olive oil, cover, and shake again. Repeat with a splash of lime juice.
• Add a pinch of salt to the sliced habanero, then add to jar. Add remaining olive oil, lime juice, two big pinches of salt, and two big pinches of oregano. Shake one more time to fully combine. Refrigerate for at least 2 hours, but preferably 24, before using. (Store for up to two weeks in lidded jar in refrigerator.)

YUCATECAN PICKLED ONIONS

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.

YUCATECAN PICKLED ONIONS

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.