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.
Disclosure: This post contains affiliate links.
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!
Mexican Pickled Red Onions (Cebolla Morada en Escabeche)
Ingredients
- 1/2 cup water
- 1 tablespoon sugar
- 1⅓ cups apple cider vinegar
- 1 large red onion thinly sliced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 habanero serrano, or jalapeño pepper, halved length-wise or cut into strips length-wise (optional)
- 2 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 2 hours. Overnight is best.
- Note: You might need more liquid depending on the size of your jar. If this is the case, add more water and stir again.
Jj says
May 22, 2017 at 10:38 amOh yuuummmm!!! Will the taste differ if I use different onions?
Maggie Unzueta says
December 11, 2018 at 11:24 amYes. I have made this exact same recipe with white onion, and it tasted great!
Joyce Duboise says
May 28, 2017 at 7:11 amI used your recipe and my jar is in the fridge now. I’m looking forward to trying them! Thanks for the recipe!
Maggie Unzueta says
May 30, 2017 at 3:09 pmHope you liked them. 🙂
Billy says
June 19, 2017 at 12:41 pmThis 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!
Maggie Unzueta says
November 16, 2017 at 12:29 pmThe change of 1 lb ( pound ) unit in a lard measure equals = into 2.21 cup. Hope this helps! 🙂
Marsha says
May 21, 2018 at 9:58 amThese 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!