Pickled Onions (Encurtido de Cebolla)


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.

Ingredients:

  • 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

Preparation:

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.

Enjoy.

-Sherlly

About Sherlly

I love food.
This entry was posted in Ecuadorian, Salsa, Side Dish, Vegetarian and tagged , , , , , , , , , , , , . Bookmark the permalink.

One Response to Pickled Onions (Encurtido de Cebolla)

  1. Pingback: Stir Fry Beef with Pickled Onions (Charquican) « Sherlly Ontiveros

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