These are the classic condiment for one of my favorite tacos, Cochinita Pibil.  They are easy to make, and keep for several weeks in your refrigerator.

Pickled Red Onions

Makes about a quart

1 1/2 Cups Red Wine Vinegar
2 Tbs. Sugar
1 Tbs. Kosher Salt
6 Each Cloves
2 Each Bay Leaves
1 tsp. Black Pepper
1 tsp. Mexican Oregano
1 Each Arbol Chili
2 Each Red Onions, Sliced in Rings 3/8” Thick

Method:

• In a saucepan, combine the vinegar, sugar, salt, cloves, bay leaves, black pepper, oregano and arbol chili
• Bring to a boil
• Add the red onions, and cook for about 2 minutes, until the onions begin to wilt
• Transfer into a covered, non-reactive container and refrigerate for at least 24 hours before using