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Sides & Veg
Onions

Kat's Cebollas Rojas en Escabeche (Pickled Red Onions)

These bright red onion slices are a traditional garnish for Cochinita Pibil and Pescado Tikin Xik. They are nice to have on hand whenever you are serving grilled or barbecued meats. Miguel Ravago adds a fresh beet to the marinade mixture to increase the brilliance of the onions' color. Undrained, they will keep for several days in a sealed container in the refrigerator.

1 large red onion, thinly sliced

12 whole black peppercorns

3 garlic cloves, sliced

1 fresh beet, peeled and sliced

1 cup red wine vinegar

Combine ingredients in a nonreactive mixing bowl and set aside at room temperature for 1 to 2 hours. Remove beet slices and discard; drain onions and discard pickling liquid. Transfer onions to a serving dish and serve at room temperature. Serves 8 as a condiment.