ESCABECHE DE CEBOLLA (Yucatecan pickled red onions, about 1-3/4 cups)
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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
- In a bowl toss salt and onion together and let sit until onion releases some of its liquid, about 15 minutes.
- 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