World Cuisine North + Central American

Pickled Red Onions

1 medium red onion
1 cup apple cider vinegar
1 cup water
1/2 cone piloncillo
small, or 2 Tbs muscovado sugar
1 tsp sea salt
1 bay leaf
4 peppercorns
2 allspice berries
Pretty, pink pickled red onions add a pleasant acidity to heavy spicy dishes. Keep a batch in the refrigerator--they're not only beautiful on enchiladas, but also complement eggs, salads, and tacos.
Peel onion and remove ends. With a sharp knife, slice into thin, even rings. Separate rings and place in a heatproof dish.
In a saucepan on medium-high heat, cook remainder of ingredients. Stir to melt piloncillo. When mixture comes to a boil, remove from heat and pour over onion rings. If necessary, use tongs to gently move rings around so that they are thoroughly coated with vinegar.
Let sit for 30 minutes, tossing rings occasionally. Refrigerate in a tightly sealed glass jar or container.
source: Luz Calvo & Catriona Rueda Esquibel, Decolonize Your Diet