Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 107 :: SHOULDERS AND BUTTS
YUCATECAN PICKLED ONIONS (CEBOLLAS ENCURTIDAS YUCATECAS)
Serves: Makes about 1-1/2 cups
Advance
Preparation: 
Category: Vegetarian
Directions:
1 tablespoon coarse salt (kosher or sea), plus more to taste
1 large red onion, peeled, sliced 1/8 inch thick, and separated into rings
2 cloves garlic, peeled and quartered
1/2 teaspoon freshly ground black pepper
1/2 teaspoon oregano, preferably Mexican
1/4 teaspoon ground cumin
1 bay leaf
3 whole allspice berries
1/2 cup distilled white vinegar

Pour 6 cups of cold water into a medium nonreactive saucepan. Add salt, and stir to dissolve. Add onions and garlic. Bring to a boil over medium-high heat; boil for 1 minute. Remove from heat and drain onions.

Return onions and garlic to the saucepan. Add the pepper, oregano, cumin, bay leaf, allspice, and vinegar. Add enough water to cover the onions and bring to a boil over medium heat. Remove from heat, cover the saucepan, and allow to rest and cool. Taste, and add more salt if needed. Pour onions into a covered bowl or glass jar, then refrigerate. Will keep up to a week.
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