CEBOLLAS EN ESCABECHE (Pickled Red Onions)
Yield: 8 servings

1 teaspoon whole allspice, toasted
2 teaspoons whole black peppercorns, toasted
4 whole cloves, toasted
4 bay leaves, toasted
1 habanero chile, charred over an open flame
1 ½ teaspoons dried Mexican oregano
1 “true” cinnamon stick
1 clove garlic, lightly crushed
2 tablespoons sugar in the raw
1 tablespoon kosher or sea salt
1 orange or tangerine, cut in half, unpeeled
½ cup water
1 cup cider vinegar
3 large red onions, cut into ¼-inch thick slices

1) Toast the allspice, bay leaves, cloves, and peppercorns until fragrant. Char the habanero over an open flame to bring the fruity flavor forward.
2) Place all of the ingredients EXCEPT the onions in a deep stainless steel saucepan and bring to a boil.
3) Lower to a simmer and cook for 7 minutes. Remove the orange and reserve.
4) Slice the onions and add to a large bowl. Juice the orange over the onions. Pour the hot mixture over the onions and stir well.
5) Let come to room temperature then cover tightly and refrigerate up to a week. Allow the onions to warm to room temperature before eating. They are not as appetizing when they are cold.

Hi Jessica – I’ve kept them for 2-3 days at the most, refrigerated and covered. We eat them very fast around here and I make them very frequently.