I saw these lovely red onions throughout the Yucatán and wondered why their color was so vivid. Turns out they’re pickled in beet juice (you can omit the beets if you like; in fact they add little flavor). These are a perfect condiment for plain grilled fish.

　　

Ingredients

makes about 2 cups

　　2 large red onions

　　Salt and black pepper to taste

　　1 beet, peeled and grated or finely chopped

　　2 garlic cloves, peeled and lightly smashed

　　2 bay leaves

　　1 teaspoon fresh oregano leaves or 1/2 teaspoon dried

　　1/2 cup white vinegar

　　Juice of 2 limes

　　Juice of 2 lemons

　　Juice of 2 oranges

　　

Step 1

Peel and slice the onions; sprinkle liberally with salt and toss. Let sit while you make the pickling liquid; 30 minutes would be ideal.

　　

Step 2

Combine the beet, garlic, bay leaves, oregano, and vinegar in a small saucepan and add water to cover. Bring to a boil and simmer for 5 minutes. Cool slightly.

　　

Step 3

Rinse the onions, then put them in a bowl and strain the pickling liquid over them. Cool, then stir in the citrus juices and a few grindings of black pepper. Let rest for at least 30 minutes before serving or refrigerate for up to several days (bring back to room temperature before serving). Be sure to taste and adjust seasoning before serving.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.