Title: Mexican Pickled Onions
Categories: Relish
Yield: 1 Recipe

1 1/2	qt	;water
3	lg	Red onions; thickly sliced on the diagonal
3	lg	White onions; thickly sliced on the diagonal
2	c	Cider vinegar
		;salt to taste
1	tb	Ground allspice
1	tb	Dried oregano
6		Bay leaves
4		Sprigs marjoram OR
1/4	ts	Dried marjoram
4		Sprigs thyme OR
1/4	ts	Dried thyme
6		Chiles xcatiks or gueros or any mild fresh yellow chile

Bring 2 cups water to a boil. Add red and white onions, and boil for 3 minutes. Drain well, and put onions in a glass bowl. Mix together remaining ingredients, and pour over onions. Macerate for 2 days at room temperature or in the refrigerator.

from "The Taste of Mexico", by Patricia Quintana, ISBN 0-941434-89-3 from the chapter on "The South", Yucatan

typed and posted by teri Chesser 4-98

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