Mexico’s Pickled Onions

Mexico's Pickled OnionsMexico’s Pickled Onions or Escabeche De Cebolla as they are known as here in Mexico are a “must have” to serve with your lunch time meals. They are used to top many of the dishes such as tostados and volvanos.  A batch of Mexican Pickled Onions will keep in the refrigerator for two to three weeks. Most of the time you will run out of them before you reach that point if you offer them at each meal.

There is a simple recipe for Mexico’s pickled onions and there is one that takes just a tad more efforts. I have included the one with the extra ingredients here for your enjoyment.

Mexico's Pickled Onions
Cuisine: Mexican
Recipe type: Condiment
  • 1 large red onion, peeled and very thinly sliced
  • ¼ teaspoon black peppercorns
  • ¼ teaspoon cumin
  • ½ teaspoon Mexican oregano
  • 3 garlic cloves, crushed
  • 1 bay leaf
  • ½ teaspoon kosher or sea salt
  • ¾ cup apple cider vinegar
  1. Place the sliced red onion in a large mason jar (or divide if using smaller jars).
  2. In a small pot, heat the vinegar, black pepper, cumin, Mexican oregano, garlic, bay leaf and salt. Bring to a simmer.
  3. Remove from heat.
  4. Pour the hot vinegar spice mixture over the red onion.
  5. Cover and let cool.
  6. Refrigerate for 24 hours.
  7. Pickled onions will last for a few weeks stored in the refrigerator.

Pickled onions won’t turn bright pink immediately but the bright pink color will develop and deepen as the onions marinate, covered overnight.

We use pickled onions to top tacos, Torta Ahogadas, in hamburgers and sandwiches, and on salads. Make a small batch and you may find even more ways to enjoy them.

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bon provecho

Maria and Billhttp___signatures.mylivesignature.com_54494_135_F8A3BE3D4D68BE872C9DDEFDD465223A

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2 Responses to Mexico’s Pickled Onions

  1. So, I was hoping you would explain why we would want pickled onions. What flavor does it provide? I know how pickles and cucumbers provide vastly different flavors and textures to a dish (I am talking kosher pickles, not those namby-pamby counterfeits.)
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    • William Chaney says:

      Pickled onions are milder, you still have the flavor of the onion but not the sharp bite or
      after taste that remains with you when eating raw onions. I love raw onions as well but not all the
      time. I agree with you on the kosher pickles. The sound of the first crunch of a whole kosher pickle
      is a memory I enjoy reliving when I have the chance. At one time I purchased them in wooden kegs for
      the restaurant. They were expected with every sandwich served….

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