These are a favorite condiment of ours, but until now we only ate them while on vacation in Mexico. They are called Escabeche De Cebolla. I never really thought about making them until I made my Bread and Butter pickles the other day.

Red onions soak up the flavors of oregano and cumin in this classic pickle, that is always served with the achiote roasted pork shoulder banana leaves common to Yucatan, Mexico. At my house, these tasty onions are a delicious vinegar pop with any type of meat or stew, on salads, burgers or with hot dogs. Anywhere you would use a pickle or relish!

Makes one pint jar - about 16 ounces or 1 1/2 cups of onions. Your onions may not turn bright pink immediately. The gorgeous bright pink develops and deepens as the onions pickle over several days. Pickled onions will keep for up to 2 weeks refrigerated.

  • 1 large red onion, peeled and very thinly sliced
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon cumin
  • 1/2 teaspoon Mexican oregano {or a few sprigs of fresh if you have it growing in a pot, like I do!}
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 1 chile árbol - optional
  • 1/2 teaspoon kosher salt
  • 1 tablespoon Truvia or 2 tablespoons Splenda (Truvia is much better in this dish)
  • 1 cup white or apple cider vinegar
  • Place the sliced red onion in a large mason jar (or divide if using smaller jars).
  • In a small pot, bring the vinegar, black pepper, cumin, oregano, garlic, bay leaf and salt to a boil.
  • Slowly and carefully pour the hot vinegar spice mixture over the red onion.
  • Allow to cool for about fifteen minutes, place lid on jar and tighten, gently rotate a few times to blend spices, and leave upside down on a heat proof surface to cool completely.
  • Refrigerate for at least 3 days before opening and using.
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