These pickled red onions are the Bomb! They are sweet, tart and a little sour
that packs a punch as a topping to any grilled, roasted, braised, fried, sautéed
or poached meat, seafood, sandwich, taco, burger, composite salad, or veggie
dish….I kid you not! So easy to make. They will last in the fridge for a
couple of weeks, just make sure marinade covers them and they are in a
sealed container…Bonus! Just think about topping them on sliced
avocados….Heaven!
Makes: (1 Quart)
Ingredients :
1 lb Red onions, ¼ inch slices
1 T Salt, kosher
2 T Oregano, fresh and chopped
1 t Cumin seeds, toasted Chef’s note* (In a Dry small sauté pan just
heat the cumin seeds up, don’t burn them and just smell..Aaah! It
really opens the aroma and flavor of the seeds. Do this to all dry
whole spices and herbs before using or grinding)
1¼ C Vinegar, white or any other
5-6 T Sugar, granulated
1 t Black pepper, freshly ground
Equipment:
Chef Knife, measuring cups and spoons, and 1Medium size bowl, Strainer or
colander.
Step 1:
Separate the rings, toss with the salt until coated and let stand 30 minutes.
Step 2:
Rinse the onions under cold water, drain very well and pat dry with paper
towels. Put back into bowl and cover with the oregano, cumin seeds, vinegar,
sugar and black pepper. Toss well to coat. And chill a minimum of 2 hours
before serving.
