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Yucatan Pickled Red Onions


1½ quarts water


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


  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.
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