Oct 31, 2011

Escabeche De Cebolla (Yucatecan Pickled Red Onions)

Red onions soak up the flavors of oregano and cumin in this classic pickle relish, served with fresh seafood in Yucatán, Mexico. This recipe first appeared in our November 2011 issue along with Dana Bowen's story Roots of Flavor.

Credit: Todd Coleman

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.

**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.