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1 cup olive oil
3 medium yellow onions, sliced
1/2 cup white vinegar
1/2 tablespoon salt
1 tablespoon black peppercorns
4 bay leaves
5 garlic cloves, peeled and chopped
1 cup alcaparrado, drained and rinsed
Heat the oil in a nonreactive pan. Add the onion and saute for 5 minutes. Reduce the heat. Add the remaining ingredients and cook over medium heat for 10 minutes.Recipe Pictures - Hover cursor to scroll if several images:
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