Pickled Red Onions Yucatan-style (Escabeche de cebolla yucateco)

This is one of my favorite  multi-purpose garnishes. It is traditionally used to top cochinita pibil, slow-cooked pork marinated in an achiote recado colorado. See recipe.

1/4 cup olive oil

8 whole garlic cloves

1 large sprig rosemary

1  large sprig thyme

2 bay leaves

1 tablespoon black peppercorns

2 medium red onions, thinly sliced (about 2 cups)

Salt to taste

1/2  cup red wine vinegar

In medium skillet or saute pan, heat oil over medium-high heat until very hot but not quite smoking. Add garlic, rosemary, thyme, bay leaves, and peppercorns. Stir to combine and saute for l minute. Add sliced onions; saute for 2 minutes. Season with salt to taste; stir in vinegar. Bring to a rapid boil and remove from heat at once. Onions should still be slightly crunchy.

YIELD: about 2 cups.