Cebollas Moradas Encurtidas / Pickled Red Onions

(Adapted from Mayan Cuisine: Recipes from the Yucatán Region)

2 large red onions, peeled
1 cup apple cider vinegar
1/2 cup sour (Seville) orange juice*
1 clove garlic
1 teaspoon whole allspice berries
2 teaspoons black peppercorns
4 bay leaves
2 sprigs fresh marjoram, thyme or oregano
1 whole habañero chile
2 tablespoons brown (or raw) sugar
1/4 teaspoon salt

Slice the onions into thin rings and place them in a large, glass bowl (of a sufficient size to comfortably hold the pickling juice).

Mix together the remaining ingredients in a nonreactive saucepan. Bring to a boil and cook 5 minutes.

Pour the hot mixture through a strainer over the onions; stir with a wooden spoon. Leave the bowl on the counter, stirring occasionally, until the onions soften and are completely submerged. When cool, pour into a jar and refrigerate if not serving immediately.

* Goya sour orange juice can be found in the grocery store aisle where Latin American foods are found. As a substitute, Diana Kennedy (the Julia Child of Mexican cooking) suggests blending 1 teaspoon finely grated fresh grapefruit rind, 3 tablespoons orange juice, 3 tablepoons grapefruit juice and 2 tablespoons lemon juice.


3 thoughts on “Cebollas Moradas Encurtidas / Pickled Red Onions

    […] with cebollas moradas curtidas (pickled red onions), chopped fresh cilantro and a squeeze of lime, cochinita also is a crisp, […]

    Coming Up Short (Cakes) « Three Points Kitchen said:
    July 31, 2011 at 10:12 pm

    […] to finish? Homemade ice cream.  My recent adventure with allspice-heavy pickled red onions has given me a new taste for the spicy berry. It is a natural with ginger and peaches, and a little […]

    End on an Era « Three Points Kitchen said:
    December 15, 2012 at 7:23 pm

    […] roast of of cochinita pibil, which I’ll serve that evening with the traditional condiment of pickled red onions. Am still mulling over the rest of the menu, but it wouldn’t be a Mayan meal […]

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