Monday, 21 April 2014

Yucatecan Pickled Onions

No cooking, just mix the ingredients together the day before - great with all kinds of Mexican food as a condiment.

Common in Yucatecan kitchens these will keep a good while in the fridge, and are great as a garnish to pep up Mexican food, particularly added to Escabeche, or with a splash of sour cream in a wrap, or on top of beans, or with a salad.

Make them a few hours ahead - preferably the day before, to allow the flavours to infuse into the onions.

Approximately 15 calories for a heaped forkful (around 1 tbsp, drained).

2-3 small to medium red onions(about 175g)
2 garlic cloves
100ml red wine vinegar
100ml water
1/2 tsp black peppercorns
1/2 tsp salt
Pinch allspice / 3 allspice  berries
1/2 tbsp dried oregano

Toast the oregano in a small, dry frying pan for a couple of minutes, until fragrant, then tip onto a small plate or dish, to cool down.

Finely slice the onions, and peel the garlic then give it a quick bash so it splits slightly. Put into a non-reactive (not metal) bowl or container with the other ingredients, and crumble the toasted oregano into it then mix thoroughly. Make sure the onions are all submerged, then refrigerate and leave for at least a few hours, preferably overnight before using.

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