Yucatecan Pickled Red Onions (Escabeche De Cebolla)

Name: Yucatecan Pickled Red Onions (Escabeche De Cebolla)
Total time: PT0D0H0M
Yield: makes About 1 3/4 Cups
Ingredients: 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 1 ⁄ 2 cups red wine vinegar

Serves
makes About 1 3/4 Cups

TODD COLEMAN

Red onions soak up the flavors of oregano and cumin in this classic pickle relish, served with fresh seafood in Yucatan, Mexico.

Ingredients

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 ¹⁄₂ cups red wine vinegar

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Instructions

Step 1

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.

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.

Correction: October 26, 2011 — An earlier version of this recipe stated that the vinegar should cool to room temperature. However, because the liquid is not heated, we have removed that instruction.