if i hadn’t blogged about the slow-roast pork with fennel rub before i got to eat it for real (i did test it, of course!) then i’d have included this epicurious recipe for these beautiful pink yucatan pickled onions. they were delicious with all the latino food i cooked last weekend but went particularly well with the pork. i also liked them with the cheesy pumpkin quesadillas we had to finish up leftovers, and think they’d be great on top of a juicy beef burger.
yucatan pickled pink onions
2 red onions, peeled and thinly sliced
120ml white vinegar
120ml orange juice
½ a teaspoon of dried oregano or thyme (i used a mix of both)
salt and pepper to taste
place onions in a saucepan, add water to cover, bring to a boil and remove from heat. drain and rinse in cold water to stop the cooking process. place the onions in a non-reactive container (i used a glass bowl) with the remaining ingredients and allow to sit for several hours before serving. they keep up to one week in the fridge.