Pickled Red Onions Yucatán Style (Escabeche de cebolla yucateco)

by | Jan 15, 2013 | Condiments, Recipes

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Pickled Red Onions Yucatán Style (Escabeche de cebolla yucateco)

This is one of my favorite multi-purpose garnishes. It is traditionally used to top Cochinita pibil, slow-cooked pork marinated in an Achiote recado colorado.
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Course Condiment
Cuisine Mexican
Servings 8
Calories 81 kcal

Ingredients
  

  • ¼ cup olive oil
  • 8 cloves garlic whole
  • 1 sprig rosemary large
  • 1 sprig thyme large
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 2 medium red onions thinly sliced (about 2 cups)
  • Salt to taste
  • ½ cup red wine vinegar

Instructions
 

  • In medium skillet or sauté pan, heat oil over medium-high heat until very hot but not quite smoking.
  • Add garlic, rosemary, thyme, bay leaves, and peppercorns. Stir to combine and sauté for 1 minute.
  • Add sliced onions; sauté for 2 minutes.
  • Season with salt to taste; stir in vinegar. Bring to a rapid boil and remove from heat at once. Onions should still be slightly crunchy.

Notes

Yield: About 2 cups

Nutrition

Calories: 81kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 3mgPotassium: 76mgFiber: 1gSugar: 1gVitamin A: 16IUVitamin C: 3mgCalcium: 19mgIron: 1mg
Keyword pickles, red onions
NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.