Photo courtesy of Caviar & Bananas
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
- In a deep mixing bowl, add ½ quart of water and enough ice to make an ice bath. Set aside.
- 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.
- In a large non-reactive container, mix remaining ingredients well.
- Drain onions from ice bath, then add to pickling liquid, cover and refrigerate for a minimum of 3 hours.
Date Published: 06.25.15
from Chef Scott Roule of Caviar & Bananas, Charleston, SC
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