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 .
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