Mexico’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.
- 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
- Place the sliced red onion in a large mason jar (or divide if using smaller jars).
- In a small pot, heat the vinegar, black pepper, cumin, Mexican oregano, garlic, bay leaf and salt. Bring to a simmer.
- Remove from heat.
- Pour the hot vinegar spice mixture over the red onion.
- Cover and let cool.
- Refrigerate for 24 hours.
- 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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