the onions aren't really pickled in the way you might think....at any rate, i would call it a very light pickle....more to take the raw taste out of the onions. they are always found on the tables in mexico alongside the salsas and lime wedges, and are served with everything!...here's my simple version...you can also change up the spices if you like by subbing cloves and allspice for the black pepper and cumin seeds. these onions will last a couple of weeks if refreigerated, but you'll probably go through them all before that...they are great on sandwiches and heuvos rancheros!
red onion, peeled and sliced into 1/2 rounds, 1/8" thick
1/4 tsp each cracked black pepper and cumin seeds(slightly crushed)
1/2 tsp oregano, mexican if you have it
2 garlic cloves peeled and either sliced or halved
1/4 tsp kosher salt1/3 c. cider vinegar
blanch onions for 1 minute, drain...add remaining ingredients plus enough water to barely cover onions.... stir well and let stand for several hours til inions turn bright pink. transfer to container(glass if you have it) and refrigerate....
will send along the margarita pie recipe in a bit
Edited by durangojo - 5/12/12 at 11:15am