Pickled Onions with Sweet Bell Peppers

Name: Pickled Onions with Sweet Bell Peppers
Yield: makes 4 cups
Ingredients: 8 whole black peppercorns; 2 teaspoons dried Mexican oregano, toasted (page 161); 2 bay leaves; 2 whole cloves; 3 cloves garlic; 2 cups water; 2 cups distilled white vinegar; 2 1/2 teaspoons kosher salt; 1 1/2 tablespoons sugar; 2 red onions, very thinly sliced; 1 sweet red bell pepper, cored, seeded, and thinly sliced; 1 sweet yellow bell pepper, cored, seeded, and thinly sliced

January 26, 2012

Although used with onions and bell peppers here, this pickling brine works wonderfully well for any type of vegetable you want en escabeche, a common preparation in Mexico. In late summer in New Mexico, as the days begin to shorten and nights get cooler, home cooks will often pickle the remaining abundance of their kitchen gardens to enjoy throughout the winter.

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