Yucatan pickled onions are one of those great condiments. They can be used all over the place. Tacos – obviously. In sandwiches. On burgers. With grilled meats, poultry or fish. Pretty much anything that isn’t dessert. And they’re super easy to make. Foolproof really. They keep well in the fridge. For weeks. Ready to brighten whatever you’re eating. I like to keep some on hand all summer long.
You can add some zing to Yucatan pickled onions if you want. Pickle a seeded jalapeño into them and it’s a whole different experience. A bit of habanero works too but make sure you devein it. Unless you like screaming hot. You can also add some fresh lime juice. They’re pickles, not a chocolate souffle. You can mess with the recipe and it will turn out just fine.
This particular recipe yields pretty tender onions. If you want more crunch, bring all the ingredients except the onions to a boil. Put the onions in a bowl and pour the boiling liquid and seasonings over the onions. Let them stand at room temperature until cool.
- 2 large red onions, sliced about ⅛ inch thick
- 2 cloves garlic, cut in half
- 1¼ cups cider vinegar
- 1¼ cups water
- 1 clove
- 5 allspice berries
- ¼ tsp black peppercorns
- 3 Tbsp sugar
- 1 tsp salt
- Bring all ingredients except the onions to a boil in a saucepan large enough to hold the onions.
- Add the onions and cook for 1 minute.
- Remove from heat and let cool to room temperature, stirring occasionally.
- Store in a sealed jar in the fridge.
- Let the onions stand for at least 4 hours or overnight before serving