I guess, I won’t be wrong saying that pickled red onions are a staple condiment of Yucatan cuisine. Slightly sweet, salty and zesty purplish onion rings are incredibly good for fish tacos and other Mexican dishes. But not only…
This easy to prepare ‘delicacy’ is number one for burgers and hot dogs or sausages in my kitchen. The pickled onions add so much taste to sandwiches, wraps and salads. Just top your regular garden salad with these bursting rings – and enjoy a fresh savor.
This my family all-time favorite is an ideal accompaniment to fish and seafood, poultry, game, ground meats (meatloaf and pate are so delicious with it), meat (steaks, slow roasted and braised, and pulled pork, of course), egg dishes, and cold cuts. Add these vibrant onions to your cheese and charcuterie board or a pizza for a new flavor.
This recipe was inspired by Bobby Flay’s Pickled Onions recipe. I like a touch of honey and aroma of cilantro in his version. So I did not hesitate to ‘steal’ those two ingredients. Golden liquid and bright cilantro speckles made the taste of my pickled red onions more complex and vibrant. Lime juice, which I added to the marinade, brought a citrusy and Mexican note to the onions. Can I call this condiment Red Onion Escabeche now?
Put the onion slices into a bowl, cover with boiling water. Let it sit while making the marinade.
In a bowl mix all the marinade ingredients.
Drain the onions. Mix them with the marinade. Let the onions sit on a counter for an hour.
Transfer the onions with the marinade into a jar. Keep refrigerated.
For a milder pickled onions, discard the marinade; mix the onions with 1-2 tbsp of olive oil. Fill a jar with the onions and keep refrigerated.
Cook with pleasure and enjoy the world!