Pickled Onions or Escabeche De Cebolla

Pickled Onions or Escabeche De Cebolla

Mexico’s Pickled Onions or Escabeche De Cebolla as they are known as here in Mexico are a “must have” to serve with your lunchtime meals. I have shared this recipe before on my other blog site but they are so good I thought you might like to try them. They are used to top many of the dishes such as tostadas and volcanos but on the keto diet it won’t be long before you will find other places to serve them such as in lettuce sandwich rollups.  A batch of Mexican Pickled Onions will keep in the refrigerator for two to three weeks. Most of the time you will run out of them before you reach that point if you offer them at each meal.

There is a simple recipe for Mexico’s pickled onions and there is one that takes just a tad more efforts. I have included the one with the extra ingredients here for your enjoyment.

Mexico's Pickled Onions
 
Author: 
Recipe type: Condiment
Cuisine: Mexican
Ingredients
  • 1 large red onion, peeled and very thinly sliced
  • ¼ teaspoon black peppercorns
  • ¼ teaspoon cumin
  • ½ teaspoon Mexican oregano
  • 3 garlic cloves, crushed
  • 1 bay leaf
  • ½ teaspoon kosher or sea salt
  • ¾ cup apple cider vinegar
Instructions
  1. Place the sliced red onion in a large mason jar (or divide if using smaller jars).
  2. In a small pot, heat the vinegar, black pepper, cumin, Mexican oregano, garlic, bay leaf and salt. Bring to a simmer.
  3. Remove from heat.
  4. Pour the hot vinegar spice mixture over the red onion.
  5. Cover and let cool.
  6. Refrigerate for 24 hours.
  7. Pickled onions will last for a few weeks stored in the refrigerator.

Pickled onions won’t turn bright pink immediately but the bright pink color will develop and deepen as the onions marinate, covered overnight.

My wife uses pickled onions to top tacos, Torta Ahogadas, on hamburgers and sandwiches, and on salads. I use them on Keto salads, lettuce rollups, on top of fried eggs and more. Make a small batch and you may find even more ways to enjoy them.

I am not sure if I will be taking some with me on the road trips but I will have them at home. There is only so much I can put in the cooler because for the most of the day I am not hungry anyway. That is one of the great things about being in ketosis, it burns your own body fat for fuel so you can go long hours without feeling hungry.

It is exciting to try different recipes and we will share many new Keto recipes as as well as old favorites here to help you reach your goals. We will be focused on Kelo with some Paleo recipes and a goal of remaining gluten free at least 90 percent of the time. If you have not signed up for your copy of 35 Tips To Go Low-Carb When Eating out please do so at the top right of this article. I am adding a couple of keto friendly Whole Food recipes to the blog every week and would love to have you join our family of Whole Food Low-Carb Enthusiasts..

Eat Healthily, Laugh Often, Enjoy Good Friends

bon provecho

Your Whole Foods Chef

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2 thoughts on “Pickled Onions or Escabeche De Cebolla”

  • Thanks for the recipe! Good t know that they’ll last in the fridge for two weeks … that said I don’t know if they’ll last that long in my house haha :D!

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