Escabeche de Cebolla (Pickled Red Onions)

These pickled red onions can be made in less than ten minutes and last for about two weeks in the fridge. They're a perfect accompaniment to sandwiches, tacos, quesadillas, salads and vegetarian/vegan burgers.

This delightful recipe comes courtesy of the Hungry Hounds.

Ingredients: 1 large red onion, very thinly sliced 1/4 tsp of black peppercorns 1/4 tsp of cumin 1/2 tsp of oregano 2 garlic cloves, crushed 1 bay leaf 1/2 tsp of salt 3/4 cup of apple cider vinegar

1. Put the sliced onion in a medium sized jam jar/mason jar. 2. In a small pan, add the vinegar and remaining ingredients and bring to a boil. Remove from the heat. 3. Pour the hot spice mixture over the onion. Close the jar firmly and refrigerate once cooled.

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