Escabeche De Cebolla

Escabeche De Cebolla  (Yucatecan Pickled Red Onions)


  • 1 tbsp. kosher salt  
  • 1 large red onion, thinly sliced lengthwise  
  • 1 tsp. whole black peppercorns  
  • 1 tsp. dried oregano  
  • 1 tsp. cumin seeds  
  • 3 cloves garlic, peeled and halved lengthwise  
  • 1 ½ cups red wine vinegar 

In a bowl, toss salt and onion together; let sit until onion releases some of its liquid, about 15 minutes. Transfer to jar along with peppercorns, oregano, cumin, and garlic, and pour over vinegar; seal with lid. Refrigerate at least 4 hours before using.

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