This quick pickle is great on grilled chicken or steak, on hot dogs, hamburgers, and other sandwiches, and added to tossed salads. I'm sure you'll think of many other uses, too. Pickled Red Onion Relish 2 red onion, thinly sliced and separated into rings 1/3 cup (80 ml) red wine vinegar 2 Tbs (30 ml) sugar Salt and freshly ground pepper to taste Combine all the ingredients in a non-reactive bowl and toss to combine. Let marinate at room temperature for at least 2 hours before serving. Will keep covered and refrigerated for up to 1 week. Makes about 2 cups (500 ml). ========================================================= Cuban Mojo 1/2 cup (125 ml) olive oil 6-8 cloves garlic, finely chopped 3/4 cup (180 ml) juice of bitter oranges, lemons, limes, or grapefruit 1/2 tsp (2 ml) ground cumin Salt and freshly ground pepper to taste Heat the oil in a deep pot over moderate heat. Add the garlic and cook until fragrant but not brown, 2 to 3 minutes. Remove from the heat and cool for about 5 minutes before stirring in the remaining ingredients. Serve at room temperature. Will keep covered and refrigerated for 3 days. Makes about 1 cup (250 ml). [Non-text portions of this message have been removed]
