Pickled Red Onions A La Yucateca Food

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.)

PICKLED RED ONIONS A LA YUCATECA

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

Steps:

• Blanch 2 sliced red onions in a small saucepan of boiling water to cover for 1 minute and drain in a colander.
• Then return them to the pan and add a cup of cider vinegar, a teaspoon of salt, and just enough cold water to barely cover the onions.
• Bring to a boil over high heat and simmer the onions 1 minute.
• Transfer the onions and brine to a glass jar and chill.
• The onions will turn the color of a pink piñata and will get crisp as they cool.
• They'll keep for weeks in the refrigerator.