Pickled Red Onions
In the Yucatán peninsula, pickled red onions are served with cochinita pibil, panuchos and salbutes. Sour orange juice is the traditional pickling liquid.
Vivid pink, tangy and lightly sweet quick-pickled onions. The Yucatán cebollas encurtidas that finish tacos and cochinita pibil.
Ingredients
Method
Put the onions in a heatproof bowl or jar. Briefly blanch in boiling water for 30 seconds, then drain.
Heat the vinegar, water, sugar, salt, oregano, peppercorns and bay leaf until the sugar dissolves.
Pour the hot pickling liquid over the onions and add the chilli if using.
Leave for at least 30 minutes before serving. They keep for 2 weeks in the fridge.
The onions turn bright pink within the first half hour, and the colour deepens overnight.
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