Dish of Pickled Red Onions
(click to enlarge)

Pickled Red Onions


Central America   -   Encurtido de Cebolla
Makes:
Effort:
Sched:
DoAhead:  		 4 cups
**
25 min
Best		 A condiment on tables throughout the Central American region, used as a topping, in sandwiches, and many other ways - the juice is also used. See also Comments.

8
2
2
1
-----
2
2
10
ar
1
-----
oz
oz
oz

---
c
cl


t
---
Onion, red
Carrots
Cabbage
Jalapeño
-- Pickle
Vinegar (1)
Garlic
Peppercorns
Herbs (2)
Salt
------------
Make   -   (25 min)
  1. Cut ONIONS lengthwise into quarters, then about 1/8 inch wide crosswise.Cut CARROTS into juliennes. Shred CABBAGE fairly fine. Slice JALAPEÑ about 1/8 inch thick. Mix all.
  2. Slice GARLIC thin. Mix all Pickle items with the Onion mix.
  3. Pack into a jar. Cover and let sit at least an hour, preferably overnight.
  4. Refrigerated in a sealed container, this will keep for at least a couple of weeks.
NOTES:

  1. Vinegar:

      White Vinegar is most used in Central America, but White Wine Vinegar is also used. I usually use half of each.

  2. Herbs:

      a light scattering of Oregano or Thyme leaves is good - preferably fresh, but dried will also work.

  3. Comments:

      This dish is made with endless variations throughout the Central American region, and beyond. Aside from being a condiment, It can be an appetizer, or side dish. For a side dish, increase the amount of Carrots and use a wider selection of vegetables, such as lightly cooked Cauliflower, Green Beans, etc. in Honduras, and some other regions, a small amount of cooked Beet is included. This makes the whole thing very red, which I don't like.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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