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Red onions are a staple in the cuisines of the State of Quintana Roo and other states in the Yucatan peninsula. In these states, it is common to serve pickled onions (pickled with vinegar, bitter orange, or lemon) at the table when eating stews or other traditional dishes from that region. Yes, Mexicans like onions a lot, so much that the average person in Mexico consumes about 12 pounds of onions each year. They eat them in salsas, stews, pickles, and soups, either raw, cooked, or grilled.
Beyond Mexican food, pickled red onions can also liven up everything from burgers to curries, pizza to falafel, eggs to potato salad, and so much more. Basically anytime you need an extra pop of crispy, colorful, tangy goodness to balance out your dish, these quick pickled red onions are here for you, friends.
Pickled Red Onions (Escabeche De Cebollas)
- Glass Bowl
- Glass jar with lid
- 1.5 cups red onion thinly sliced
- 1 clove garlic sliced
- 3 Tbsp white sugar
- 1.5 Tbsp salt
- 1/2 tsp peppercorns
- 1 cup white vinegar
- Place the onion and garlic in a large glass or ceramic bowl.
- Add the sugar, salt, and peppercorns to a small saucepot. Add the vinegar and stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.
- Once boiling, pour the vinegar over the sliced onion and garlic. Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature.
- Once cool, use the onions immediately or transfer the onions and all the brine to a lidded non-reactive container (glass, ceramic, or plastic) for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.
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