yucatan pickles onions
Yucatan pickled onions add a burst of flavour to tacos, sandwiches, burgers and grilled meats. Add jalapeño or habanero if you want a bit of heat.
- 2 large red onions sliced about 1/8 inch thick
- 2 cloves garlic cut in half
- 1 1/4 cups cider vinegar
- 1 1/4 cups water
- 1 clove
- 5 allspice berries whole
- 1/4 tsp black peppercorns whole
- 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
Serving: 20g | Calories: 15kcal | Carbohydrates: 3g | Sodium: 118mg | Potassium: 26mg | Sugar: 2g | Vitamin C: 0.9mg | Calcium: 4mg | Iron: 0.1mg