The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Yucatan Pickled Red Onions

Advertisement

Ingredients

1½ quarts water

Ice

2 pounds red onions, julienned

1 tablespoon minced garlic

2 tablespoons salt

1 cup red wine vinegar

½ cup orange juice

½ cup lime juice

½ teaspoon cumin

1 teaspoon black pepper

1 teaspoon dried oregano

1 jalapeño, small diced

Directions

  1. In a deep mixing bowl, add ½ quart of water and enough ice to make an ice bath. Set aside.
  2. In a large pot, bring 1 quart water to boil, add onions, allow to boil 30 seconds then remove and strain onions and place immediately in ice bath.
  3. In a large non-reactive container, mix remaining ingredients well.
  4. Drain onions from ice bath, then add to pickling liquid, cover and refrigerate for a minimum of 3 hours.
Print Recipe