pickled red onions (escabeche de cebolla)

photo by Jennifer Johnson 

Pickled red onions are perfect on tacos, omelets, and salads.

1 large red onion, thinly sliced
1/4 teaspoon ground allspice
3 fresh bay leaves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Mexican oregano
1 1/4 cups apple cider vinegar or fresh lime juice
Sea salt, to taste

  1. In a medium bowl, combine ingredients. Stir occasionally, about every 20 minutes, for about 1 1/2 hours. Use immediately or cover and transfer to refrigerator for up to 1 week.

Serves 6-8.