Pickled Onions – Yucatan Style

The preparation of these pickled onions is traditional to the Yucatan. They can be used in a wide variety of dishes from garnish for Snapper Escabeche, as a condiment for soft tacos to topping for a green salad or as an addition to almost any sandwich. The number of ways to use pickled onions is endless.

Makes 1 Quart

1          Cup Red Wine Vinegar

1          Cup Sugar

1          Bay Leaf

1          Tablespoon Yellow Mustard Seeds

3          Garlic Cloves, Peeled and Thinly Sliced

1          Teaspoon Coarse Sea Salt

2          Medium Red Onions, Thinly Sliced into Rings

In a medium sized saucepan put all of the ingredients except the onions and bring to a boil. Reduce heat to low and simmer 10 minutes until the consistency is a little syrupy. Pour the hot mixture over the sliced onions. Cool completely to room temperature and place in a glass jar with a lid and refrigerate. Onions will keep, refrigerated, for at least a month.

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