Name: Mexican Pickled Onions (Cebolla en Escabeche)
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 1/2 cup water; 1 tablespoon sugar; 1⅓ cups apple cider vinegar ((or white distilled vinegar)); 1 large red onion (thinly sliced); 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 2 slices jalapeño pepper; 2 bay leaves

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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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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.

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)

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.

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 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: jar

Calories: 213kcal

Author: Maggie Unzueta

Ingredients

1/2 cup water1/2 cup water
1 tablespoon sugar1 tablespoon sugar
1⅓ cups apple cider vinegar (or white distilled vinegar)1⅓ cups apple cider vinegar (or white distilled vinegar)
1 large red onion thinly sliced1 large red onion thinly sliced
1/2 teaspoon dried oregano1/2 teaspoon dried oregano
1/2 teaspoon salt1/2 teaspoon salt
2 slices jalapeño pepper2 slices jalapeño pepper
2 bay leaves2 bay leaves

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.