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.