Until you have tried Cebollas Encurtidas (pickled onions), there is a good chance that you would pay no attention to them in a Mexican restaurant. However, there are some sandwiches such as the torta ahogada that would not be the same without them. If you are having “Burgers and Dogs” on the grill, try adding some pickled onions to the sandwich for a change of pace. Cebollas Encurtidas also make a nice addition to cold salads, and don’t forget to add them to your tacos and veggie wraps. They are very easy to make while adding a nice touch to many different recipes.
1 large purple onion, thinly sliced, it should be about 1/2 pound of slices
10 – 12 black peppercorns
1/4 teaspoon Mexican oregano
3 garlic cloves, peeled and thinly sliced
1/2 teaspoon sea salt
Mild white vinegar to cover (about 1 cup)
Mix the onion, oregano, garlic, peppercorns and salt together well.
Place in a 16 ounce jar and cover with the vinegar, making sure that everything is mixed well again after the vinegar has been added.
Place the top on the jar and store in a cool place for at least 2 days. I put mine on a shelf in the back of the refrigerator.
Cebollas Encurtidas like escabeche is always available at mealtime so that everyone can use as much as they like. We add picked onions on all sorts of cold meat sandwiches as well as grilled meats.
Chef’s Note: I have seen this made with white onions but personally I prefer the red onion for the flavor.