Pickled Red Onions
Ingredients
- Kosher salt
- 2 1/2 quarts water
- 5 medium red onions, sliced, thinly
- 1/2 cup extra-virgin olive oil
- 10 bay leaves
- 10 allspice berries
- 6 marjoram sprigs
- 1 1/2 tablespoons oregano, dried, preferably Mexican
- 1 teaspoon pepper, freshly ground
- 1/2 cup cider vinegar
Directions
In a large bowl, dissolve 2 tablespoons of salt in the water.Add the onions, let soak for 10 minutes and drain well.
Heat the olive oil in a large skillet.
Add the onions, bay leaves, allspice, marjoram, oregano and pepper and cook over moderately high heat, stirring, until the onions are tender, about 10 minutes.
Remove from the heat and stir in the vinegar.
Season with salt and let cool.
Discard the allspice, marjoram and bay leaves before serving.