Mexican Pickled Onions (Cebolla en Escabeche)

4.29 from 7 votes

Bright, tangy, and full of flavor, Mexican Pickled Onions are the perfect topping for tacos, tamales, and more. Quick and easy to make at home!

Prep Time5

Cook Time1

Total Time1 5

Course: Topping

Cuisine: Mexican

Servings: jars

Calories: 97kcal

Boil water with vinegar, bay leaf, salt, and oregano over medium heat. Let it cool completely.
Slice the onions (and jalapenos, if desired)
Thinly slice the red onion into rings and place them into a clean jar.
For really thin slices, use a mandoline.
Pour the vinegar mixture into mason jar, making sure the onions are fully submerged.
Seal the jar and let it chill in the fridge for at least one hour.
As it chills, the onions turn bright pink and soak up all those tangy, bold flavors.
If your jar is tall or wide, you might need more liquid. Simply add extra water, stir, and ensure the onions stay covered.

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.

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.