PICKLED RED ONIONS
Pickled onions are prepared in several ways in Mexico. For example, in the Yucatan area, it is made with pickled white onions and habanero or Xcatic peppers. Garlic and other herbs and spices can also be added. There are other recipes that are easier and quicker.
Provided by Mely Martínez
Categories Salads
Time 2h10m
Number Of Ingredients 9
Steps:
- Toast Mexican oregano in a small skillet over medium-high heat for about 30 seconds. Set aside to cool.
- Peel onions and thinly slice them. Place 4-5 cups of water in a saucepan and bring to a boil.
- When water starts bubbling, add sliced onions, and turn the heat off.
- After 2 minutes, quickly drain the onions into a colander over the sink.
- Place the drained onions in a glass bowl and add the vinegar, water, oregano, bay leaf and the rest of the spices. Season with salt and mix well. Refrigerate for a couple of hours, and they are ready to eat. They keep well refrigerated for about a week. And they taste best when prepared at least one day in advance.
- Enjoy with your tacos, tostadas, subs, sandwiches or grilled meats.
Nutrition Facts : ServingSize 2 Tbsp., Calories 7 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 16 mg, Fiber 1 g, Sugar 1 g
PICKLED RED ONIONS A LA YUCATECA
Pickled Red Onions a la Yucateca recipe from Pati's Mexican Table Season 5, Episode 6 "Ancient Yucatán with my Boys"
Provided by Pati Jinich
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Place the bitter orange juice in a mixing bowl along with the black pepper, allspice and salt; mix well. Stir in the red onions and bay leaves.
- Char or broil the pepper under the broiler, on the grill, on a hot comal, or in a dry skillet set over medium heat, turning once or twice, until the skin is lightly charred, 3 to 6 minutes.
- Add the pepper, without removing the charred skin, to the onion mixture and toss well to combine. Marinate at room temperature 30 minutes to 2 hours, then store, covered, in the refrigerator.
YUCATECAN PICKLED ONIONS
Provided by Steven Raichlen
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Combine 6 cups water, onion, garlic, and 1 tablespoon coarse salt in heavy medium saucepan. Bring to boil, then boil 1 minute. Drain. Return onions and garlic to same saucepan. Add vinegar and all remaining ingredients. Add enough water to saucepan just to cover onions. Bring to boil over medium heat. Remove from heat, cover, and cool. Transfer onion mixture to bowl, cover, and chill overnight. DO AHEAD: Can be made 1 week ahead. Keep chilled.
- Drain onions and serve.
YUCATAN PICKLED RED ONIONS
These pickled onions are always served with Cochinita Pibil tacos, which originated in Yucatan, Mexico.
Provided by Mexi-Rosie
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onion and garlic in cooking oil.
- Add the spices and the herbs.
- Pour vinegar into the mixture, and once it starts boiling, turn off heat.
- Let cool before serving.
Nutrition Facts : Calories 36.3, Fat 2.7, SaturatedFat 0.4, Sodium 1, Carbohydrate 2.4, Fiber 0.3, Sugar 0.9, Protein 0.2
PICKLED RED ONIONS
Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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PICKLED RED ONIONS A LA YUCATECA - PATI JINICH
From patijinich.com
4/5 (4)Servings 2Cuisine MexicanCategory Side Dish
- Place the bitter orange (or its substitute or plain vinegar) in a mixing bowl along with the black pepper, allspice and salt. Mix well. Incorporate the red onions and bay leaves.
- Char or broil the banana pepper in the broiler, on the grill, on a hot comal or dry skillet set over medium heat or directly on an open flame, for 3 to 6 minutes. Turn it once or twice, until its skin has lightly charred. Incorporate to the onion mix.
- Toss well and let the mix pickle at room temperature anywhere from 1/2 hour to 2 hours, cover and refrigerate. It will keep in the refrigerator in great shape for 2 weeks.
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