Cebollas en escabeche (Yucatecan pink pickled onions)

Cebollas en escabeche (Yucatecan pink pickled onions)
Don’t worry: these are not those white baby pickled onions you get in jars in old man pubs.
These pink pickled onions are typical of the Yucat√°n, and are pretty much my favourite condiment ever.
You can make a big batch of them and use the leftovers on just about anything.

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  1. 1 red onion
  2. 1 habanero, fresh or dried
  3. 6 allspice berries
  4. 10 black peppercorns
  5. 1/2 teaspoon Mexican oregano
  6. 1/4 teaspoon cumin
  7. 120 ml red wine vinegar
  8. 100 ml Seville orange juice (or 3 tbsp grapefruit juice, 2 tbsp orange juice, and 2 tsp lime juice)
  1. Peel and thinly slice the onion.
  2. Make a 1 cm slit in the habanero. (You can use more habaneros if you like it hot!)
  3. Put the onion, habanero, spices, oregano, vinegar, and about 2/3 of the fruit juice in a bowl and add just-boiled water until the onion is covered by at least 1 cm.
  4. Steep for about four hours.
  5. Drain the onions, fish out the habanero and, if possible, the peppercorns and allspice.
  6. Transfer to a serving bowl and cover with the remaining fruit juice.
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