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.
1 large red onion, thinly vertically sliced
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 oregano sprigs
1 bay leaf
Place the onion in a 1 pint jar or other container.
Combine the vinegar, sugar, salt, peppercorns and cumin seeds in a small saucepan; 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