Recipe courtesy of Rick Bayless
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Total:
5 hr 5 min
Prep:
5 hr
Cook:
5 min
Yield:
1 generous cup
Level:
Easy

Ingredients

Directions

Blanch the onion slices in boiling salted water for 45 seconds, then drain and place in a medium sized bowl. Coarse grind the peppercorns and cumin in a mortar or spice grinder, and add to the onions. Add the remaining ingredients plus enough water to barely cover. Stir well and let stand for several hours until the onions turn bright pink. Covered and refrigerated, the onions last several weeks.;

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