Get ready to elevate your culinary game with the most vibrant and zesty condiment that will make your taste buds dance! These Mexican Pickled Red Onions, known as Cebolla Morada en Escabeche, are not just a simple side dish - they're a flavor explosion that can turn any ordinary meal into a gourmet experience. Imagine adding a burst of bright, tangy goodness that cuts through rich dishes and adds a punch of color to your plate. Whether you're a seasoned home cook or a curious food lover, this recipe is your ticket to bringing authentic Mexican flavor right into your kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 1 jar
Ingredients
- 1 large red onion, thinly sliced
- 1 cup white vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 bay leaf
- 1 teaspoon peppercorns
Instructions
- Begin by preparing your ingredients. Thinly slice the large red onion using a sharp knife or a mandoline for even slices. Aim for about 1/8-inch thickness.
- In a medium saucepan, combine 1 cup of white vinegar, 1/2 cup of water, 1 tablespoon of sugar, and 1 teaspoon of salt. Stir the mixture until the sugar and salt are fully dissolved.
- Add 1 bay leaf and 1 teaspoon of peppercorns to the saucepan. These spices will infuse the pickling liquid with additional flavor.
- Place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 5 minutes. This will help to meld the flavors together.
- While the pickling liquid is simmering, prepare a clean glass jar for storage. A pint-sized mason jar works well for this recipe. Ensure the jar is sterilized by washing it with hot, soapy water or running it through the dishwasher.
- Once the pickling liquid has simmered for 5 minutes, remove it from the heat and let it cool for a few minutes. This will prevent the onions from becoming too soft when added to the hot liquid.
- Place the thinly sliced red onions into the prepared jar, packing them in gently. You can layer the onions if necessary to fit them all in.
- Pour the warm pickling liquid over the onions in the jar, ensuring they are fully submerged. If necessary, press down on the onions with a spoon to remove any air bubbles and ensure they are covered by the liquid.
- Allow the jar to cool to room temperature, then seal it with a lid. For best flavor, refrigerate the pickled onions for at least 2 hours before using, although they will taste even better if left overnight.
- Enjoy your Mexican pickled red onions (Cebolla Morada en Escabeche) as a delicious topping for tacos, salads, or sandwiches. They will keep in the refrigerator for up to two weeks.
Tips
- Slice Uniformly: Use a sharp mandoline or a very sharp knife to ensure all onion slices are of equal thickness. This guarantees even pickling and a professional look.
- Sterilization is Key: Always use a clean, sterilized jar to prevent any bacterial growth and ensure your pickled onions stay fresh longer.
- Adjust Heat to Taste: If you prefer a spicier version, consider adding a sliced jalapeño or some red pepper flakes to the pickling liquid.
- Patience Pays Off: While you can eat these onions after 2 hours, letting them sit overnight in the refrigerator allows the flavors to fully develop and meld together.
- Experiment with Vinegars: Try apple cider vinegar or rice vinegar for slightly different flavor profiles while maintaining the classic pickled onion technique.
Nutrition Facts
Calories: 20kcal
Carbohydrates: 5g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
