Cebollas Encurtidas

Name: Cebollas Encurtidas (Pickled Onions)
Yield: Makes about 1 quart
Cuisine: Cuba
Ingredients: 1 fresh habanero or jalapeño chile, seeded and sliced (optional); 1 cup cider or distilled white vinegar; 1 teaspoon salt; 1 teaspoon dried oregano leaves, preferably Mexican oregano; 2 large red onions, or 1 red and 1 white, peeled and thinly sliced; 1 teaspoon ground allspice; ½ teaspoon black peppercorns; 3 bay leaves

Pickled Onions

Preparation info

Makes about
1 quart

Difficulty
Easy

Appears in

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

About

Pickled onions are wonderful in salads, and great as a garnish for many other Cuban dishes. They are so tasty that I have been known to snack on them right out of the refrigerator.

Ingredients

2 large red onions, or 1 red and 1 white, peeled and thinly sliced
1 cup

Americas
Cuba
Havana
Preserve
Snack
Vegan
Caribbean
Gluten-free

Method

Place the onions in a saucepan and add cold water to cover. Bring to a boil over medium-high heat. Immediately drain the onions thoroughly and place them in a glass bowl. Toss with the vinegar, salt, allspice, oregano, bay leaves, peppercorns, and chile, if using. Let macerate in the refrigerator for at least 1 day before serving. They will keep, refrigerated, up to 4 weeks.