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Mexican Pickled Onions (Cebolla en Escabeche)

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Mexican Pickled Onions (Cebolla en Escabeche) is a tangy and tasty topping that elevates any dish. A classic in the Mexican cuisine and incredibly easy to make.
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Mexican Pickled Red Onions (Cebolla Morada en Escabeche) in a jar next to a jalapeno pepper and stack of tortillas.

On my family’s ranch in Durango, Mexico, we primarily grows apples and quince, but there’s also one acre set aside just for the family. That’s where we grow our food – jalapeños, onions, carrots, pinto beans, and more.

During harvest season, we pickled our food from that one little acre – just like these Mexican Pickled Onions, or Cebolla en Escabeche.

They are ready in no time. You’ll wonder why you never made them before.

Slices of red onion on a cutting board.

How to Make Mexican Red Onions

  • Slice the red onion.
  • Yes, you can use white onions too.

We love our toppings in Mexico – pickled jalapeños, radishes, cucumbers, Mexican salsas, avocado slices, etc. Forget “top of the morning to you.” We’re ready to Top OFF everything in sight.

When traveling throughout the country, you’ll find these Mexican Pickled Onions at just about every taco stand. These are the same onions you’ll find served with Tortas Ahogadas.

Sure, you can buy them, but they’re so incredibly easy to make. Why waste your money when you can make them exactly the way you like them? Plus, you can stretch the lifespan of an onion for months, even up to a year.

Best Storage Jars for Pickled Onions


You can store Mexican Pickled Onions in any glass jar. However, my favorite are the Ball jars. They’re super cheap and good quality. I use them for other things too like storing sauces and salsas.
I got mine at the local grocery store, but you can also find them on Amazon. (AFFILIATE)

Sliced red onions in a jar with bay leaves and submerged in a vinegar mixture.

  • Pour the mixture over the onions.
  • Give everything a gentle stir to combine.

The beauty of making food at home is making it exactly according to your taste. I’m using a red onion and jalapeño.

In Southern Mexico, they make Mexican Pickled Red Onions with habanero peppers. That is some spicy stuff! It’s a classic topping for Cochinita Pibil.

If you’re not into spice, you can take out the chile pepper. The sugar is totally optional, but it will add some sweetness to the tangy, tart onions.

You also might hear people refer to Mexican Red Onions:
Pickled Red Onions
Cebolla Escabeche
Escabeche de Cebolla
Cebolla en vinagre
Mexican Onions

Are pickled onions healthy?


Yes! Red onions are rich in folate (Vitamin B9) which helps reduce the risk of a stroke and improves heart health.

They also have a good amount of probiotics and digestive enzymes to help maintain a healthy stomach.

Mexican Pickled Onions in a jar on a wooden surface next to a jalapeno pepper and tortillas.

How long do pickled onions last?

  • Opened jars last 2 weeks in the fridge.
  • Unopened jars and in a pantry, they last 1-2 years.
  • Unopened jars and in a refrigerator, they last 1-2 years.

    What do you eat pickled onions with?


    They are delicious on just about anything. However, I highly recommend making this recipe next time pork carnitas, carne adsada, or chuletas adobadas are on the menu.

    Or include the pickled onions to the recipe itself. For example, Salpicon de Pollo, Salpicon de Res, or Tostada de Atun are authentic Mexican recipes that are made with pickled onions.

    You will love the flavor they bring to any dish. Hope you enjoy!

    Did you make this recipe? Please rate the recipe below!

    Mexican Pickled Red Onions (Cebolla Morada en Escabeche) is a yummy topping that is incredibly easy-to-make. A favorite topping in Mexico that adds a lot of flavor to your food. By Mama Maggie’s Kitchen

    Mexican Pickled Onions (Cebolla en Escabeche)

    Mexican Pickled Onions (Cebolla en Escabeche) is a tangy and tasty topping that elevates any dish. A classic in the Mexican cuisine and incredibly easy to make.
    5 from 3 votes
    Print Pin Rate
    Course: Topping
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 5 minutes
    Servings: 1 jar
    Calories: 213kcal
    Author: Maggie Unzueta

    Ingredients

    Instructions

    • Bring the water to a soft boil and immediately remove from the heat.
    • Add the sugar and stir until dissolved.
    • Mix the sugar-water with the vinegar, salt, oregano.
    • Slice the onion into thin rings.
    • Put the onion slices in a jar.
    • If you'd like the onions to be spicy, add in strips of habanero, serrano, or jalapeño peppers.
    • Add the bay leaves.
    • Pour the mixed liquid into the jar and stir.
    • Close the jar and leave to marinate in the fridge for at least 1 hour.

    Notes

    Instead of jalapeño pepper slices, you can use slices of habanero pepper or slices of serrano pepper.  
    Add more jalapeño slices if you want the onions to be spicier. 
    You might need more liquid depending on the size of your jar. If this is the case, add more water and stir again.
    Instead of apple cider vinegar, you can use white distilled vinegar, or combination of vinegar and lime. 
    You can use white onions instead of red onions. 
     
    Opened jars last 2 weeks in the fridge.
    Unopened jars and in a pantry, they last 1-2 years.
    Unopened jars and in a refrigerator, they last 1-2 years.
     

    Nutrition

    Calories: 213kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1195mg | Potassium: 840mg | Fiber: 7g | Sugar: 25g | Vitamin A: 1940IU | Vitamin C: 221.6mg | Calcium: 85mg | Iron: 1.7mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


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    • About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    2. Joyce Duboise

      I used your recipe and my jar is in the fridge now. I’m looking forward to trying them! Thanks for the recipe!

      Reply

    3. Billy

      5 stars
      This looks great! I love pickled onions but I’ve never tried it with habanero or serrano peppers in there. I definitely want to give that a go the next time I make them. I’ll have to monitor the heat and make sure it doesn’t get too crazy, still want my kids to be able to eat them! Thank you again for sharing!

      Reply

    4. Marsha

      These sound so good! I will get together with my sister and make some of these. Do you have a great recipe for the sliced pickled carrots that they serve in some Mexican restaurants? I’d like us to make those too, or can we just use the same recipe with carrots? Thanks!

      Reply

    5. Melanie

      I would like to make multiple jars at one time. How would I process them to keep in the pantry for a year or more? Will they keep their crunch if processed in a hot water bath?

      They sound delicious!

      Reply

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