Eclectic Shades Magazine Los Angeles April 2019 - Page 54

Cebollas Rojas Encurtidas

Pickled Red Onions

One of my fondest memories growing up in Honduras was spending time cooking with my aunt. She cooked outside on a mud stove that she herself re-mudded and took care of daily. She always had a pot of beans on the stove and mounds of tortillas handmade everyday. All of her delicious food was garnished with one kind or another with encurtido. On my travels to the Caribbean, I rediscovered this childhood favorite and vowed to figure out how to make it at home! I asked my mom to give me her recipe because in Texas we kept a Texas-sized jar of vegetable encurtido on the kitchen counter too! ¡Sabroso! I’ve played around with my mom’s recipe to create my favorite encurtido - an easy pickled red onion recipe.

Want to add crispness and zest to your winter meals? This recipe is for you. Although it brings excitement to the winter it also carries well into the other seasons. Come, on let's bring a bit of the Caribbean into your kitchen!

How much time? Are you asking? Well let me tell you. It is literally 10 minutes to put it all together and 10 minutes later it’s ready to enjoy! Of course the longer it marinades the better the flavor. Store at room temperature for around 1 week.

The total time for this recipe from prep to table is 20 minutes to 1 hour depending how long you want to let it marinade before you use it.

I make small batches so I use either a half of a large red onion or a small red onion and that makes about 8 servings. A serving is about 1/2 tablespoon.


1 medium sized glass jar or food storage container

1 small red onion or a half of a large onion

1/2 cup red wine vinegar

1/4 tsp oregano

1/2 tsp coarse sea salt

1/4 tsp cumin

1/4 tsp ground black pepper

6 whole kernels of peppers (or more to taste)

1 bay leaf

Time to Eat

With Daisy F. Dronen

IG: daisyfd