Red Onion en Escabeche Recipe


— By Tammy Kimbler

Mexican pickled red onions


1 large red onion
4 garlic cloves
2 bay leaves
pinch dried thyme
pinch dried marjoram or Mexican oregano
2 tbs olive oil
1 c cider vinegar
1/2 tsp salt


Peel and thinly slice the red onion into rounds.  Add to a glass bowl or jar.  Peel the garlic cloves and cut in half.  Heat the olive oil over low heat.  When warm, gently sauté the garlic cloves until they just begin to brown.  Remove from heat and add the cider vinegar.  Return to heat and bring to a boil.  Add bay leaves, thyme, marjoram and salt.  Stir to dissolve the salt, then pour the hot cider mixture over the onions.  Cover and store the onions in the refrigerator for at least 8 hours before eating.   Red onion en escabeche goes great on avocado salad, chopped into eggs, sautés and tacos.

Related Blog Post: Red Onions en Escabeche
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