Recipe: Yucatán Pickles
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A woman with a penchant for pickling, Freddie Janssen knows so much about these delicious things she could write an entire book about them — and, in actual fact, she has. It’s aptly name Pickled, and is precisely where this recipe comes from.
Freddie says, ‘You can find these pickles at pretty much every taqueria and taco stand in Yucatán, Mexico. They’re super easy to make and are a great addition to tacos, sandwiches, burgers, hot dogs as well as fresh seafood.’
Yucatán Pickles
Toss the onions and salt together in a bowl. Allow to sit for about 30 minutes, stirring every now and then, until the onions have started to release some liquid and are beginning to look nice and pink.
Add the vinegar, peppercorns, garlic and oregano, and mix well.
Transfer to a clean jar, put the lid on and chill for 3 hours before using. The pickles will keep in the fridge for up to 1 week.
Toss the onions and salt together in a bowl. Allow to sit for about 30 minutes, stirring every now and then, until the onions have started to release some liquid and are beginning to look nice and pink.
Add the vinegar, peppercorns, garlic and oregano, and mix well.
Transfer to a clean jar, put the lid on and chill for 3 hours before using. The pickles will keep in the fridge for up to 1 week.
A woman with a penchant for pickling, Freddie Janssen knows so much about these delicious things she could write an entire book about them — and, in actual fact, she has. It’s aptly name Pickled, and is precisely where this recipe comes from.
Freddie says, ‘You can find these pickles at pretty much every taqueria and taco stand in Yucatán, Mexico. They’re super easy to make and are a great addition to tacos, sandwiches, burgers, hot dogs as well as fresh seafood.’
Yucatán Pickles
Toss the onions and salt together in a bowl. Allow to sit for about 30 minutes, stirring every now and then, until the onions have started to release some liquid and are beginning to look nice and pink.
Add the vinegar, peppercorns, garlic and oregano, and mix well.
Transfer to a clean jar, put the lid on and chill for 3 hours before using. The pickles will keep in the fridge for up to 1 week.
Wanna try this!
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