ESCABECHE DE CEBOLLA (Yucatecan pickled red onions, about 1-3/4 cups)


In Mexico’s Yucatan, where this pickle originates, it is served with fresh seafood.  It also can be tossed into salads, piled on top of burgers or other sandwiches or served as a condiment with chili, roasts or grilled meats.


1 tablespoon kosher salt

1 large reed onion, thinly sliced lengthwise

1 tablespoon whole black peppercorns

1 teaspoon dried oregano

1 teaspoon cumin seeds

3 cloves garlic, peeled and halved lengthwise

1-1/2 cups red wine vinegar

  1. In a bowl toss salt and onion together and let sit until onion releases some of its liquid, about 15 minutes.
  1. Transfer to a jar. Add peppercorns, oregano, cumin, and garlic. and pour the vinegar over the mixture.  Seal with lid and refrigerate at least 4 hours before using.

from Saveur Magazine, January 20, 2014




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