So, these things are delicious. They are really great on top of the cochinita pibil that I posted earlier. I made them to go with it a while ago, and after the meat was all gone, one of my friends just ate all of the remaining pickled onions by themselves.
It turns out the pickling things is really easy! I had no idea, I thought it required a big factory and cucumbers, but nope, you don’t need any of that.
Also, the spices you can use here are entirely up to you. This is a combination that I used for one dish and I liked it, but this is absolutely something you should feel free to experiment with. I’ve done them three or four different ways, and they never really come out bad.
Ingredients
1 pound red onions, peeled and sliced
1 cup white vinegar
2 tablespoons sugar
2 teaspoons salt
1 tablespoon dried oregano
1 tablespoon cumin seeds, chopped/ 1/2 tablespoon ground cumin
1 teaspoon black pepper
6 cloves of garlic, minced, or more, you can’t go wrong with more, pretty much ever
Super easy instructions:
Blanch the onion slices in boiling water. Drain them and set them aside.
Take everything else and put it in a pan or small pot with a lid, and bring it to a boil. Simmer the brine for ten minutes or so.
Then add the onions and bring it back to a boil. Cover it and simmer it for another ten minutes, then remove.
Now they’re effectively done, but you’re going to want to let it sit for at least a few hours to let the flavors come together. The longer you let these sit, the more they pickle, and the better they get. I usually make them the night before and let them sit overnight.
eatbensmeat 