Pickled Red Onions [Cebollas Moradas a la Vinagreta]

Name: Pickled Red Onions [Cebollas Moradas a la Vinagreta]
Prep time: 20 min
Total time: 8 h 20 min
Yield: 16
Cuisine: Mexican
Ingredients: 3 medium red onions, thinly sliced; 2 tablespoons vegetable oil; 2 cloves garlic, finely chopped; 1 cup cider vinegar or 1/3 cup fresh lime juice; 4 black peppercorns; 1 teaspoon salt; 1/8 teaspoon dried oregano leaves; 1/8 teaspoon dried thyme leaves; 1/8 teaspoon dried marjoram leaves; 3 dried bay leaves

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Prep 20 min
Total 8 hr 20 min
Ingredients 10
Servings 16

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Qué Rica Vida Cocina

Updated Jan 13, 2010

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Ingredients

3 medium red onions, thinly sliced
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 cup cider vinegar or 1/3 cup fresh lime juice
4 black peppercorns
1 teaspoon salt
1/8 teaspoon dried oregano leaves
1/8 teaspoon dried thyme leaves
1/8 teaspoon dried marjoram leaves
3 dried bay leaves

Directions

1

In large bowl, place onions. Cover with boiling water; let stand about 10 minutes. Drain well.
2

In 12-inch skillet, heat oil over medium-high heat. Add onions and garlic; cook 5 to 8 minutes, stirring frequently, until onions are crisp-tender. Transfer onions to medium bowl. Stir in remaining ingredients until blended.
3

Cover tightly; refrigerate at least 8 hours. Remove bay leaves before serving. Store in refrigerator up to 3 days.