El Mercado
Have you ever enjoyed the red onion condiment at a Mexican restaurant and wondered how they took the bite out of the onion, but kept the fresh quality?
This recipe, from my favorite cookbook author Deborah Madison, offers the answer. These onions go well with most every Southwestern style meal and they keep at least a week, covered and refrigerated. Watch them turn pink…
2 medium red onions
1 quart boiling water
2/3 cup rice wine vinegar or white wine vinegar
2/3 cup cold water
1 teaspoon sugar
10 black peppercorns
2 bay leaves
Peel the onions and slice them into rings as thinly as you can, less than 1/8th inch thick. Separate the rings and put them in a colander inside a bowl.
Pour the boiling water over the onions and let sit for 3 to 5 minutes, until the onions begin to soften. Drain and put them in a wide-mouth quart jar covered with the vinegar, cold water, sugar, peppercorns and bay leaves. Cover and refrigerate at least one hour.
Makes 2 cups
