The unique citrus-like notes of Mexican oregano and slightly peppery flavor of cumin elevate this recipe's pickling liquid, making for an ultra-flavorful end result that's perfect for garnishing tacos, cochinita pibil or seafood. Paired with garlic, peppercorns and cider vinegar, the two spices add an interesting depth of flavor.
Prep time: 5 min
Cook time: 240 min
Total time: 245 min
Ingredients
Makes 1-3/4 cups
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1 Tablespoon Vegetable Oil
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1 Large Red Onion, thinly sliced
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1 Tablespoon Kosher Sea Salt Flakes
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1 Teaspoon Cumin Seed, toasted
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1 Teaspoon Mexican Oregano
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1 Teaspoon Black Peppercorns
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3 Cloves Garlic, smashed
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1 1/2 Cups Apple Cider Vinegar
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1/2 Cup Water
Directions
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Heat oil over medium high-heat in large skillet. When shimmering, add onion, toss to combine and immediately remove from heat.
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Transfer onions to jar, along with salt, cumin seeds, Mexican oregano, peppercorns, garlic, vinegar and water.
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Seal jar and let cool to room temperature. Refrigerate for at least 4 hours before using.