This is a typical condiment in Ecuador. Goes great with ceviche, soups, rice, hot dogs, or caramelized and topped on meat, chicken, and pork. This lasts in the refrigerator for 8 days. Grab this on the go when too lazy to chop and cook onions.
- 2 Cups Red or White Onions, Sliced (Emincer)
- 3 Cloves of Garlic, Leave Whole
- 1 Cinnamon Stick
- 8 Whole Cloves (trust me)
- 10 Whole Allspice (just trust me), I used the Jamaican
- 1/2 Tsp Dried Oregano or 1 fresh sprig
- 1/4 Tsp Freshly Ground Pepper
- 2 Cups White or Red Wine Vinegar
- 1/2 Cup Water
- 1 Tsp Salt
- 1 Jalapeno, remove seeds and coarse chop (can use whatever spicy pepper you have on hand)
- 3 Bay Leaves
- 1 Sprig of Thyme or 3 Sprigs of Cilantro
- 1/2 Cup Panela, Grated (It’s a brown sugar cane or can use brown sugar)
- 1/4 Cup Extra Virgin Olive Oil
Mix all ingredients in a medium-sized pot/pan. Cook covered on low heat until onions are soft and translucent.
With tongs or fork remove onions and place in a bowl. Strain liquid into the bowl with onions and discard the aromatics left on the sieve. (Yes kind of time-consuming….) Add the olive oil on the onions and stir to combine.
Let cool and reserve in refrigerator.
There you have it. Your spicy, sweet, full of flavor pickled onions.
- The Prudent Pantry: Easy, Peasy Refrigerator Pickles (savings.com)
- Pickled Onions (the-occasionalchef.com)