The bright flavor and crunch of these pickled red onions makes them a perfect accompaniment for Carnitas de Lia or on a sandwich with roasted chicken, Spiced Pork Roast or Devilish Egg Salad. I also like to add them to quesadillas. You can alter the flavor profile by using a different type of vinegar and changing the herbs and spices.
Ingredients
- 1 large red onion, thinly sliced vertically
- 3/4 cup red wine vinegar
- 1/4 cup granulated sugar
- 1 teaspoon sea salt
- 1 teaspoon black peppercorns, crushed
- 1/2 teaspoon cumin seeds, crushed
- 2 sprigs oregano
- 1 bay leaf
Instructions
- Place the thinly sliced onion in a 1 pint jar or other container.
- Combine the vinegar, sugar, salt, peppercorns and cumin seeds in a small saucepa, and bring to a boil. Cook 2 minutes, or until the sugar and salt dissolve. Add the vinegar mixture to the jar. Add the oregano sprigs and bay leaf. Cool to room temperature, cover, and refrigerate up to a week.
Makes 2 cups.
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