https://community.qvc.com/t5/Recipes/Yucatecan-Pickled-Red-Onions/m-p/1143403#M23575 <P>This is a wonderful recipe with very strong flavors. I only had one cup of red wine vinegar so added water for the final 1/2 cup liquid. Still, the flavors were very strong, very pickled, and great on top of hamburgers or steaks. However, I think the recipe would not be greatly hurt by reducing the vinegar even another 1/4 cup. We use it like a relish, but also like a side dish even though it's strong.</P> <P><SPAN style="text-decoration: underline;"><STRONG>Yucatecan Pickled Red Onions</STRONG></SPAN><BR /> Escabeche De Cebolla<BR /> <BR /> Red onions soak up the flavors of oregano and cumin in this classic pickle relish, served with fresh seafood in Yucatán, Mexico. This recipe first appeared in our November 2011 issue along with Dana Bowen's story Roots of Flavor.<BR /> <BR /> <BR /> 1 T kosher salt <BR /> 1 large red onion, thinly sliced lengthwise <BR /> 1 t whole black peppercorns <BR /> 1 t dried oregano <BR /> 1 t cumin seeds <BR /> 3 cloves garlic, peeled and halved lengthwise <BR /> 1 1/2 c red wine vinegar<BR /> <BR /> 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.</P> <P>Saveur.com<BR /> <BR /> <BR /></P> Sat, 09 Aug 2014 20:59:12 GMT Beebee2 2014-08-09T20:59:12Z https://community.qvc.com/t5/Recipes/Yucatecan-Pickled-Red-Onions/m-p/1143403#M23575 <P>This is a wonderful recipe with very strong flavors. I only had one cup of red wine vinegar so added water for the final 1/2 cup liquid. Still, the flavors were very strong, very pickled, and great on top of hamburgers or steaks. However, I think the recipe would not be greatly hurt by reducing the vinegar even another 1/4 cup. We use it like a relish, but also like a side dish even though it's strong.</P> <P><SPAN style="text-decoration: underline;"><STRONG>Yucatecan Pickled Red Onions</STRONG></SPAN><BR /> Escabeche De Cebolla<BR /> <BR /> Red onions soak up the flavors of oregano and cumin in this classic pickle relish, served with fresh seafood in Yucatán, Mexico. This recipe first appeared in our November 2011 issue along with Dana Bowen's story Roots of Flavor.<BR /> <BR /> <BR /> 1 T kosher salt <BR /> 1 large red onion, thinly sliced lengthwise <BR /> 1 t whole black peppercorns <BR /> 1 t dried oregano <BR /> 1 t cumin seeds <BR /> 3 cloves garlic, peeled and halved lengthwise <BR /> 1 1/2 c red wine vinegar<BR /> <BR /> 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.</P> <P>Saveur.com<BR /> <BR /> <BR /></P> Sat, 09 Aug 2014 20:59:12 GMT https://community.qvc.com/t5/Recipes/Yucatecan-Pickled-Red-Onions/m-p/1143403#M23575 Beebee2 2014-08-09T20:59:12Z https://community.qvc.com/t5/Recipes/Yucatecan-Pickled-Red-Onions/m-p/1143409#M23576 <P>Sounds delicious! Two of my favorite things - onion and vinegar. I may try other vinegars as well and maybe a vidalia.</P> Sat, 09 Aug 2014 21:20:56 GMT https://community.qvc.com/t5/Recipes/Yucatecan-Pickled-Red-Onions/m-p/1143409#M23576 Sweetbay magnolia 2014-08-09T21:20:56Z https://community.qvc.com/t5/Recipes/Yucatecan-Pickled-Red-Onions/m-p/1143415#M23577 I always keep my home made pickled onions on hand.. They are good on so many things!!! I generally add a touch of sugar to mine.. Maybe not a "" yucatan"" thing.... Sat, 09 Aug 2014 21:23:26 GMT https://community.qvc.com/t5/Recipes/Yucatecan-Pickled-Red-Onions/m-p/1143415#M23577 stilltamn8r 2014-08-09T21:23:26Z