Pati Jinich Pickled Onion Food

PICKLED RED ONIONS A LA YUCATECA

Pickled Red Onions a la Yucateca image

Pickled Red Onions a la Yucateca recipe from Pati's Mexican Table Season 5, Episode 6 "Ancient Yucatán with my Boys"

Provided by Pati Jinich

Time 40m

Number Of Ingredients 7

Ingredients

1 cup bitter orange juice or its substitute
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/2 teaspoon kosher or coarse sea salt (or to taste)
1 large red onion (thinly sliced)
2 bay leaves
1 banana pepper or jalapeño (roasted, broiled, or charred)

Steps:

Place the bitter orange juice in a mixing bowl along with the black pepper, allspice and salt; mix well. Stir in the red onions and bay leaves.
Char or broil the pepper under the broiler, on the grill, on a hot comal, or in a dry skillet set over medium heat, turning once or twice, until the skin is lightly charred, 3 to 6 minutes.
Add the pepper, without removing the charred skin, to the onion mixture and toss well to combine. Marinate at room temperature 30 minutes to 2 hours, then store, covered, in the refrigerator.

PICKLED RED ONIONS

Pickled Red Onions image

These zingy pickled onions are great for salads, burgers and tacos.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 5

Ingredients

1 medium red onion, halved and thinly sliced (about 2 cups)
1/4 cup apple cider vinegar
2 tablespoons packed light brown sugar
1/2 teaspoon coriander seeds, lightly crushed
Kosher salt and freshly ground black pepper

Steps:

Put the onions in a medium bowl. Combine the vinegar, sugar, coriander, 2 teaspoons salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the sugar dissolves, about 1 minute. Pour the mixture over the onions, cover and set aside until cooled to room temperature.

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