{"id":4400,"date":"2009-12-25T10:59:00","date_gmt":"2009-12-25T10:59:00","guid":{"rendered":"http:\/\/dev.patismexicantable.com\/2009\/12\/pickled_red_onion\/"},"modified":"2021-03-19T17:13:21","modified_gmt":"2021-03-19T21:13:21","slug":"pickled_red_onion","status":"publish","type":"post","link":"https:\/\/patijinich.com\/pati_2020\/pickled_red_onion\/","title":{"rendered":"Pickled Red Onions a la Yucateca"},"content":{"rendered":"

As promised, and right before the year ends, here is a recipe for pickled red onions or cebollas encurtidas or en escabeche<\/i>, so you can try them with Pollo Pibil<\/a>. Please do! You will see why it’s no wonder pickled red onion has been Pibil’s faithful and enlightened companion for centuries: they both taste great separately, but blissful when paired together.<\/p>\n

Pickled red onions are also a permanent fixture at every single table in Yucatan. As they are mildly spicy, deliciously tangy and surprisingly crunchy they go well with so many things. These past couple weeks I learned first hand why they are such a fabulous pickle to have handy.<\/p>\n

Since one of its main ingredients, the bitter orange<\/a>, is hard to come by around here, I had 16 takes with different bitter orange substitutes. There are well-known versions for substitutes, but I am not crazy about any of them. 16 pickled red onion batches later: I found one I love! It is equal parts grapefruit, orange, lime juice and white distilled vinegar. Without the vinegar it’s not acid enough and the pickle loses its color and crunch, it faints quickly.<\/p>\n

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\nBut since I am not one to throw away tasty things, those 16 batches found their way into toasted sandwiches, on top of rice and cous cous, along tacos and quesadillas, as a capricious side to enchiladas and scrambled eggs in the morning, sprinkled on refried beans<\/a>. The last batch, which was destined to complement broiled flank steak a couple nights ago was gone before I finished slicing the meat.<\/p>\n

And you will like this: takes 10 minutes to make them and they last weeks in your refrigerator. Just mix the marinade ingredients in a bowl, slice the onions (which some cooks like to quickly blanche in hot water or desflemar<\/i> before pickling, I don’t because the onion loses that strength that I like, but you can try…), then add one, or why not two, charred banana peppers, let it all sit and get comfortable together, and you are set.<\/p>\n

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\nThere are banana peppers<\/a> in many stores in the DC-MD-VA area, but if you can’t find them, just substitute for Jalape\u00f1os<\/a>. They work great as well.<\/p>\n

The pickled red onions will be sitting in your refrigerator ready to give a spin to almost anything you may put together, no matter how fast or slow, simple or complicated. I am always amazed at how accommodating salsas and pickles can be.<\/p>\n

So for this 2010, aside for hoping you all have a wholesome and sweet year, I hope you can always have a tasty pickled side handy to give you a bit of a spunk, whenever you need one. It has worked for me at times when I have needed some. And when I really need a kick, I leave the pickled onions aside and give that pickled pepper a big bite.<\/p>\n

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Pickled Red Onions a la Yucateca<\/h2>\n
Cebollas Encurtidas Yucatecas<\/span><\/div><\/div>\n <\/div>\n
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