Cebollas Encurtidas (Mexican Pickled Red Onions)
Use the pickled red onions as a topping for tacos, grilled meats, sandwiches, or salads. They add a tangy, crunchy element to many dishes.
Servings 1 jar
Ingredients
- 1 large red onion thinly sliced
- 250 ml white vinegar or apple cider vinegar for a slightly different flavour
- 125 ml water
- 1 tbsp sugar
- ½ tbsp salt
- 2 cloves garlic smashed
- 1-2 bay leaves
- ½ teaspoon dried oregano Mexican oregano if available
- 1-2 whole cloves optional
- 1 small sliced jalapeño or habanero for a spicy kick optional
Instructions
- Thinly slice the red onion and place the slices in a heatproof bowl or jar.
- In a small saucepan, combine the vinegar, water, sugar, salt, garlic, bay leaves, oregano, and any optional spices (cloves, cumin seeds, jalapeño or habanero).
- Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar and salt.
- Pour the hot pickling brine over the sliced onions, ensuring they are fully submerged.
- Let the mixture cool to room temperature. The onions will start to soften and turn a vibrant pink colour.
- Once cooled, cover the bowl or jar and refrigerate for at least 1 hour before serving. For the best flavour, let the onions marinate for at least 4 hours or overnight.
Notes
Store the pickled onions in the refrigerator in an airtight container. They will keep for up to two weeks.