Cebollas Rojas en Escabeche - Pickled Red Onions
The marinated onions add a wonderfully tart crunch to counter the richness of any dish. Try them on steaks and hamburgers or over tacos. or as a nice addition to the many Mexican dishes that are begging for them.
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Servings: 2 Cups
Equipment
- Medium saucepan
- Colander
- Medium bowl
- Pint jar with lid
Ingredients
- 2 medium Red onion
- 4 cups Water
- 2 Bay Leaf
- 1 tsp Mexican oregano
- ¼ tsp Ground allspice (2-3 if whole)
- ¼ tsp Black pepper (3 if whole)
- 1 cup Blood or Seville bitter orange juice (or ½ cup lime juice, ¼ cup orange juice, and ¼ cup grapefruit juice or white vinegar)
- ½ cup Lime juice
- ¼ cup Orange juice
- ¼ cup Grapefruit juice or white vinegar
- 1 clove Garlic, diced
- 1 tsp Sugar
- ½ tsp Kosher salt
- 1 medium Jalapeno pepper, stem and seeds removed, halved lengthways.
Instructions
- Prepare Onions - Bring the water to a boil in a saucepan. While water heats, peel onion and thinly slice. When water starts to boil, add onion slices and garlic. Turn heat off. Let it sit for 2 minutes. Drain in colander over the sink.
- Prepare Escabeche - Combine all juices in a bowl. Mix in pepper, oregano, allspice, sugar, and salt. Mix well and then stir in drained onions, chopped chili, and bay leaves.
- Finish - Let pickles marinate at room temperature for 2 hours. Place in a jar, cover, and refrigerate. Pickled onions will keep their flavor for several weeks in the refrigerator.
Notes
- The classic escabeche uses the hard to find bitter Seville oranges or blood oranges.
- Italian marinated yellow peppers are an interesting substitute for the jalapeno chili.
Nutrition
Calories: 139kcal | Carbohydrates: 34g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 612mg | Potassium: 559mg | Fiber: 3g | Sugar: 21g | Vitamin A: 424IU | Vitamin C: 112mg | Calcium: 67mg | Iron: 1mg