This week I am getting to know Allspice, a little more intimately. That’s not hard for me at all because I love this spice and have used it many times, though mostly in blends. I chose a couple of recipes to try that highlight Allspice and let it be the shining star. First up this week is Yucatan Pickled Red Onions.
Much to my husbands disbelief, I really love onions. Just not every type of onion. Cooked every type of way. Alright, my mom won’t believe that statement either. Since I was young, knowing my issue with onions, she would puree them into her soups or whatever she was cooking to make it more appealing to me. Moms are the best, thank you mom! You see, I love red onions. Vidalia, Walla Walla, Spanish, I just can’t take raw white onions….or even barely cooked. That’s that. I love reds, can only take whites cooked really well. My husband still doesn’t believe me, oh well.
So, this recipe combines the warm, peppery allspice with a few other spices, vinegar, sugar and onions. It is simple, beautiful and utterly delicious. I actually snacked on these onions they taste so good! The night I made them they ended up as a delicious topping on our shredded Chicken Tacos. Don’t however do what my curious son did when he walked into the kitchen and went in for his usual inhale over the cooking pot to catch a whiff of dinner, wowza! That’s vinegar in vapor form straight up the noggin’. He left the kitchen pretty quickly after that one. He did however enjoy the onions later, much to my delight. They are sweet, crunchy and vinegary with a hint of spice. A perfect blend.
Yucatan Pickled Red Onions
(inspired by recipe at DavidLebovitz.com)
3/4 cup vinegar
2 tablespoons sugar
pinch of pink Himalayan salt
1 bay leaf
6 allspice berries
3 whole cloves
a few red chile flakes (to your desired heat liking)
1 large red onion, peeled, and thinly sliced into rings
In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile flakes until boiling. Next, add the onion slices and lower heat, simmering gently for 30 seconds. Remove from heat and let onions cool completely. Transfer the onions and the liquid into a jar then refrigerate until ready to use. Delicious on grilled cheese, tuna, hummus, tacos or anything you can come up with….give it a try!