A complex and tasty pickled onion, adapted from Elizabeth Lambert Ortiz’ “The Complete Book of Mexican Cooking”, a Bantam paperback published in 1968.
1 onion, peeled and sliced very thin
Salted water for soaking
3 serrano chiles or 1 jalapeno, sliced
½ t dried oregano
1 t whole cumin seeds
1 bay leaf
1 whole clove garlic
½ c white vinegar
½ c water
Method: Soak the sliced onion in salted water for five minutes; drain. Place the onion in saucepan with all other ingredients and heat to a boil. Remove from the heat and cool. Can be served lukewarm, or refrigerate and it will keep for a week or so.