Nice as a snack, add to salads, or garnish dishes.
Cebollas Encurtidas
2 large organic red onions or 1 white and 1 red, thinly sliced
Cebollas Encurtidas
Makes about a quart (940 ml)
Marinate for a day
2 large organic red onions or 1 white and 1 red, thinly sliced
1 cup (240 ml) white vinegar
1 tsp. (5 ml) each: allspice and dreid oregano
3 bay leaves
1/2 tsp. (2,5 ml) black peppercorns
optional: 1 habanero or jalapeño chile, seeded and sliced
1. In a saucepan, cover the onions with cold water.
2. Bring to a boil over medium-heat.
3. Immediately drain the onions and place in a glass bowl.
4. Toss with the other ingredients.
5. Refrigerate for at least a day before serving.
