Escabeche De Cebolla (Yucatecan Pickled Red Onions)


By Mick Spillane


Always a Christmas time classic; spectacular alongside cutout cookies. These piquant red onions soak up the flavors of oregano and cumin in this classic pickle relish. Delicious on sandwiches, eggs, in place of a salad.




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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