PICKLED RED ONIONS A LA YUCATECA
Pickled Red Onions a la Yucateca recipe from Pati's Mexican Table Season 5, Episode 6 "Ancient Yucatán with my Boys"
Provided by Pati Jinich
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Place the bitter orange juice in a mixing bowl along with the black pepper, allspice and salt; mix well. Stir in the red onions and bay leaves.
- Char or broil the pepper under the broiler, on the grill, on a hot comal, or in a dry skillet set over medium heat, turning once or twice, until the skin is lightly charred, 3 to 6 minutes.
- Add the pepper, without removing the charred skin, to the onion mixture and toss well to combine. Marinate at room temperature 30 minutes to 2 hours, then store, covered, in the refrigerator.
YUCATECAN PICKLED ONIONS
Provided by Steven Raichlen
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- Combine 6 cups water, onion, garlic, and 1 tablespoon coarse salt in heavy medium saucepan. Bring to boil, then boil 1 minute. Drain. Return onions and garlic to same saucepan. Add vinegar and all remaining ingredients. Add enough water to saucepan just to cover onions. Bring to boil over medium heat. Remove from heat, cover, and cool. Transfer onion mixture to bowl, cover, and chill overnight. DO AHEAD: Can be made 1 week ahead. Keep chilled.
- Drain onions and serve.
YUCATáN-STYLE PICKLED RED ONIONS
Zingy, crunchy, and colorful, this popular Mexican condiment complements anything from tacos to grilled meats. The lime acts as a preservative and also mellows out the sharp onion flavor, while the chile adds a welcome touch of heat.
Provided by Gabriela Cámara
Categories condiment
Time 2h5m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a large jar, add sliced onions and about 2 teaspoons of salt. Cover and shake well. To the jar, add a splash of olive oil, cover, and shake again. Repeat with a splash of lime juice.
- Add a pinch of salt to the sliced habanero, then add to jar. Add remaining olive oil, lime juice, two big pinches of salt, and two big pinches of oregano. Shake one more time to fully combine. Refrigerate for at least 2 hours, but preferably 24, before using. (Store for up to two weeks in lidded jar in refrigerator.)
YUCATECAN PICKLED ONIONS
This recipe is from Chef Steven Raichlen (famous for "The BBQ Bible") and was featured on his TV show, "Primal Grill" as well as printed in "Bon Appétit Magazine" (May 2008). This recipe is good immediately, but better the next day. Can be made up to 1 week ahead. It works with meats, fish, and in sandwiches. (It's great in tuna melts!) If you'd like a little sweetness, add a couple of teaspoons of sugar in the second step.
Provided by blucoat
Categories Chutneys
Time 15m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine 6 cups water, onion, garlic, and salt in heavy medium saucepan. Bring to boil, then boil 1 minute. Remove from heat and drain.
- Return onions and garlic to the saucepan. Add vinegar and all remaining ingredients. Add enough water to saucepan just to cover onions. Bring to boil over medium heat. Remove from heat, cover, and cool. Transfer onion mixture to bowl, cover, and chill overnight.
- Drain onions and serve.
Nutrition Facts : Calories 8.3, Sodium 584.5, Carbohydrate 1.5, Fiber 0.2, Sugar 0.6, Protein 0.2
YUCATECAN PICKLED ONIONS
A delicious Mexican condiment, this version requires no boiling and uses red wine vinegar (I've seen others that use cider vinegar and the Rick Bayless version already posted here calls for white). From Todd Coleman at saveur.com
Provided by lecole54
Categories Mexican
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, toss salt and onion together; let sit until onion releases some of its liquid, about 15 minutes.
- Transfer to jar along with peppercorns, oregano, cumin, and garlic, and pour over vinegar; seal with lid.
- Refrigerate at least 4 hours before using.
Nutrition Facts : Calories 37.1, Fat 0.2, Sodium 1753.7, Carbohydrate 4.9, Fiber 0.8, Sugar 1.6, Protein 0.7
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- Place the bitter orange (or its substitute or plain vinegar) in a mixing bowl along with the black pepper, allspice and salt. Mix well. Incorporate the red onions and bay leaves.
- Char or broil the banana pepper in the broiler, on the grill, on a hot comal or dry skillet set over medium heat or directly on an open flame, for 3 to 6 minutes. Turn it once or twice, until its skin has lightly charred. Incorporate to the onion mix.
- Toss well and let the mix pickle at room temperature anywhere from 1/2 hour to 2 hours, cover and refrigerate. It will keep in the refrigerator in great shape for 2 weeks.
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