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.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 1 jar
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.
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.
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