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Escabeche de Cebolla (Yucatecan Pickled Red Onions).

Escabeche de Cebolla (Yucatecan Pickled Red Onions)

MAKES ABOUT 1 ¾ 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 ½ cups red wine vinegar

INSTRUCTIONS

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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About reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog - www.buenprovecho.me

Posted on December 23, 2012, in Mexican Dishes, Side Dishes and tagged , , , . Bookmark the permalink. Leave a comment.

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