Cebollas en Escabeche – Pickled Onion



1 lb. red onions, peeled and sliced (500g)

5 whole cloves

5 whole black peppercorns

2 bay leaves

2 sprigs fresh oregano

pinch salt

pinch sugar

Pickling liquid:

1/2 cup apple cider vinegar (120ml)

1/2 cup water (120ml)


Place the sliced onions, cloves, peppercorns, bay leaves, oregano, salt and sugar in a glass container.

Prepare the pickling liquid by combining the vinegar and water in a saucepan. Bring the liquid to a boil and then pour over the sliced onions. Cover and allow to cool to room temperature. Store in the refrigerator for at least 24 hours. Turn the onions once or twice so that they pickle evenly. Will keep in the refrigerator for up to 1 month.