This was another Saveur winner. I put this in sandwiches and salads, I serve it alongside tacos and beans, and I plop a few over soups. This is good added to any egg, whether boiled or scrambled or fried. When I have used all the onion I add more to the brine. Sometimes I add carrots and radishes as well as red onion. I'm sure any other onion would taste just as good even if it could never be just as pretty. I use the vinegar in salads. It's a really simple recipe and a great pickle to have on hand at all times.
1 big red onion or a few small red onions thinly sliced (and later carrot slices, radish slices, etc.)
1 tablespoon kosher salt
1 teaspoon whole cumin
1 teaspoon dried oregano
1 teaspoon whole black peppercorns
3 cloves of garlic peeled and halved lengthwise
red wine vinegar to cover
Put the onion in a bowl and toss it with the salt. In about 15 minutes, after the onion has started to sweat, add the cumin, oregano, peppercorns, and garlic. Pour red wine vinegar over it to cover.
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