Wednesday, November 2, 2016

Pickled Red Onions (Escabeche de Cebolla)

These pickled onions are a staple condiment from the Yucatan peninsula of Mexico. They're also the perfect accompaniment to tacos, burritos, sandwiches, fajitas, burgers, hot dogs, roasted meats, seafood, and pretty much anything else that floats your boat.

1 red onion, thinly sliced
3/4 cup apple cider vinegar
1 tsp. kosher salt
1/2 tsp. black pepper
1 1/2 tbsp. sugar

1. Add all ingredients together in a mason jar, seal, and shake lightly to combine.

2. Refrigerate at least1 hour, preferably overnight, before using. Will keep in the frig for about 2 weeks.

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