MEXICAN PICKLED RED ONIONS (CEBOLLA MORADA EN ESCABECHE)

Mexican Pickled Red Onions (Cebolla Morada en Escabeche) image

Provided by @MakeItYours

Number Of Ingredients 8

1/2 cup water
1 tablespoon of sugar
1 1/3 cups apple cider vinegar
1 large red onion, thinly sliced
1 teaspoon dried oregano
1 teaspoon of salt
1 habanero, serrano, or jalapeño pepper, halved length-wise or cut into strips length-wise (optional)
2 bay leaves

Steps:

Bring the water to a soft boil and immediately remove from the heat.
Add the sugar and stir until dissolved.
Mix the sugar-water with the vinegar, salt, oregano.
Slice the onion into thin rings.
Put the onion slices in a jar.
If you'd like the onions to be spicy, add in strips of habanero, serrano, or jalapeño peppers.
Add the bay leaves.
Pour the mixed liquid into the jar and stir.
Close the jar and leave to marinate in the fridge for at least 2 hours. Overnight is best.
Note: You might need more liquid depending on the size of your jar. If this is the case, add more water and stir again.