My parents recently returned from a 2-year stay in Mexico while working for the Peace Corps. Their kitchen is always filled with new aeromas that seem to trasport me straight back to their kitchen in Queretaro. My mom is hosting a bar-b-que tomorrow and is making these pickled onions as a special condiment for the burgers. She told me that these keep well in the refrigerator and you can add them to salads and sandwiches. Salavating yet? I borrowed this recpie from Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless and Deann Groen Bayless. Even though this is a specialty from south of the border, around this time of year you can find many local onions at the farmers market, or in many backyards.
- Small red onion sliced 1/8 in. thick
- 1/4 tsp. black peppercorns
- 1/4 tsp. cumin seeds
- 1/2 teaspoon dried oregano
- 2 cloves garlic (peeled and halved)
- 1/4 tsp. salt
- 1/3 cup cider vinegar
Parboiling…(a new word for me tonight!)
- Place the thinly sliced onions in a saucepan and cover it with salted water. Bring it to a boil and wait for 1 minute before you remove it from the heat and drain it.
- Find a mortar and pestle so you can grind up the peppercorns and cumin. Add them to the saucepan with the remaining ingredients. Pour in enough water to barely cover the onions and bring to a boil again with medium heat. After 3 min. remove them and pour them into a small, non-corrosive bowl. Let them stand for a few hours before using.
Enjoy! Check out her amazing talavera bowl!