Mexican Pickled Red Onions (Cebolla Morada en Escabeche)

I remember harvest season on my family’s ranch very well. The men had been working for months, and it was finally time to start picking produce. Bust out your best sombrero and shine up your boots. Because it was also FIESTA time!

My family 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, yes, we partied, but it was also time for pickling our food from that one little acre – just like these Mexican Pickled Red Onions, or Cebolla Morada en Escabeche.

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We love our toppings in Mexico – pickled jalapeños, radishes, salsa, 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 Red Onions, or Cebolla Morada en Escabeche, at just about every taco stand. 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.

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. That is some spicy stuff! It’s a classic topping for Cochinita Pibil. If you’re not into spice, you can take out the chili pepper. I also added some dried oregano and a couple of bay leaves to the jar.

Mexican Pickled Red Onions last a few months in the cupboard. If you open the jar, make sure to store it in the fridge and use it up within a few weeks. After all, no one likes a mushy onion. Add this pickled sweetness to your grilled meats or seafood dishes. You will love the flavor they bring. Hope you enjoy!