Pickled Red Onion

These are the workhorse of my pantry. I keep a jar of pickled red onions in my fridge at all times because, well, I’m addicted to them. I put them on everything!

There’s infinite recipes for making pickled red onions, from the heavily flavored ones to some that are simply just onions in citrus juices. I like this recipe because it’s somewhere in between and I get to use up what I usually have in my kitchen already. I make this recipe for my personal use and also for my catering events.

The allspice berries are a reference to comida Yucateca (Yucatecan food), which means they go perfectly with food from that region like cochinita pibil, huevos motuleños, or sopes.

Provecho!

Ingredients

• 1 1/2 cup white vinegar

• 1/3 cup sugar

• 1 dried bay leaf

• 1 Tbs allspice berry

• 1 tsp black peppercorn

• 1/2 tsp salt

• 1 large red onion, sliced thinly

Method

• Cut red onion thinly and add to sterilized glass container.

• Boil vinegar, sugar, bay leaf, peppercorns, and ½ teaspoon salt in a large pot.

• Carefully pour vinegar mixture over onions and let cool completely.

• Onions are ready when they’re bright pink. Serve immediately after ready or keep in the refrigerator for a few weeks. (But they’re better during the first week!)