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