Monday, January 11, 2010

Pickled Onions

I made these pickled onions as a side for the black bean/cochinita pibil meal. I remembered the cochinita pibil tacos/burritos at El Chilito and new that part of what made those divine were the purplish onions on top that weren't strong at all.

Make these a day ahead of when you want to serve them to let the flavors soak into the onions and deepen. These are great on pulled pork, and black beans and rice. I am also thinking about using these to make leftover fish tacos with the leftover fish I made from the other night.

Yucatan Pickled Onions
from Bon Appetit

6 c of water
1 large red onion, cut crosswise into 1/8" thick slices, rings serparated
2 garlic cloves, quartered
1 T coarse kosher or sea salt
1/2 c white vinegar
3 whole allspice
1 bay leaf
1/2 t ground black pepper
1/2 t dried oregano (preferably Mexican)
1/4 t ground cumin

Combine 6 c of water, onion, garlic, and 1 T coarse salt in heavy medium saucepan. Bring to a boil, then boil 1 minute. Drain. Return onions and garlic to same saucepan. Add vinegar and remaining ingredients. Add enough water to saucepan to just cover onions. Bring to a boil over medium heat. Remove from heat, cover and cool. Transfer onion mixture to a bowl, cover and chill overnight. Will keep for one week in the refrigerator.

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