Quick pickling is always a simple way to transform an ingredient. Visually, this technique tends to bring out the best in a vegetable, making it look bright and punchy. Plus, it’s simple and easy to do. Coupled with cochinita pibil (or any rich, meaty dish) and it really is a match made in heaven.

• 1/2 cups white wine vinegar 
• 1 tsp salt
• 1 Tbsp sugar
• 1 Bay leaf
• 2 small red onions, thinly sliced
• 1 chili pepper (optional)

In a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, chili pepper and bay leaf to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.