Best Cebollas en Escabeche (Easy Pickled Onions)
Over 10 years ago, I hosted a cooking demo and these cebollas en escabeche were the talk of the town. They’re the perfect tangy topping for everything from tacos and tostadas, to enmoladas, sandwiches, and even salads and chicken!
Back in 2015 I hosted my very first cooking demo with close friends and family. The menu was for working women, and meant to be easy. One of the three courses on the menu included chicken tinga tostadas that we prepared with a rotisserie chicken from Costco. To my pleasant surprise, most people were talking about the Mexican pickled onions that we made to top the tostadas! And since pickled onions are a staple in Yucatan’s flavorful kitchens, I consulted my tía Elena whose family is from that region, to perfect my own recipe, ¡Provecho!
WHAT ARE CEBOLLAS EN ESCABECHE?
Cebollas en escabeche, also known as Mexican pickled onions, are onions preserved in a tangy vinegar that’s infused with different spices. They add a bright, acidic crunch to just about everything. Most recently, I tasted them in a salad and wondered why I’ve never topped my salads with them – they add great texture and tang!
A few other names for this tangy treat include: escabeche de cebolla, cebollas curtidas, cebollas encurtidas, and cebolla morada en escabeche.
INGREDIENTS YOU’LL NEED
The ingredients you’ll need to make this recipe include vinegar, coarse kosher salt, black peppercorns, coriander seeds, dried oregano, bay leaf, and of course, red onion. While all of the different spices infuse wonderful flavor, if you don’t have peppercorns, coriander seeds, or a bayleaf in your pantry, you can still make delicious pickled onions with just the vinegar, onions, and coarse salt (yes, you’ll need coarse salt).
STEP-BY-STEP INSTRUCTIONS
1. Prepare onion and spices
- Peel the red onion and slice it thinly. A mandolin works well for this, but I typically just use a sharp chef’s knife.
- In a mason jar or bowl with a lid, add 1 cup vinegar, 2 tablespoons of salt, spices, and bayleaf.
- Cover and shake well until salt is dissolved.
2. Add onion
- Pack in the sliced onions to the jar with the vinegar and spices.
- Add the remaining vinegar and remaining tablespoon of salt.
- Cover and shake again. Let onions stand at room temperature for at least 30 minutes. They will taste even better if you let them sit for at least two hours, or overnight. The longer they sit, the more pink and flavorful they become.
3. Serve and enjoy
- When ready to enjoy, be sure to shake off excess spices from the onion slices. Coriander seeds and peppercorns can let off an explosion of flavor!
- Onions will last in the refrigerator for up to one month. They’ll still be good after this, but will start to fade in color.
If you make and enjoy this recipe, be sure to check out my jalapeños en escabeche and chive blossom pickled eggs recipes.
These Mexican pickled onions also make a wonderful edible gift for the holidays!
LOOKING FOR MORE INSPIRATION?
If you’re looking for more snacks and sides, here are a few of my faves:
- Cebollitas Asadas (EASY Grilled Mexican Green Onions)
- How to Make Nopales Asados (Grilled Cactus Paddles)
- Totopos Caseros (Easy Homemade Corn Tortilla Chips)
- Jalapeño Deviled Eggs
- Easy Guacamole (No Tomato)
- Marinated Chile Güerito Peppers
- Chiles Toreados (Mexican Blistered Peppers)
- Nopales Asados (Grilled Cactus Paddles)
Best Cebollas en Escabeche (Mexican Pickled Onions)
Ingredients
- 2 cups vinegar white or red wine vinegar will work
- 3 tablespoons coarse kosher salt (see my note on salt below)
- ½ teaspoon black peppercorns
- ½ teaspoon coriander seeds
- 2 teaspoon dried oregano
- 1 bay leaf
- 1 large red onion peeled and thinly sliced
Instructions
- Prepare onion. Peel the red onion and slice it thinly. A mandolin works well for this, but I typically just use a sharp chef’s knife.
- Combine vinegar and spices. In a mason jar or bowl with a lid, add 1 cup vinegar, 2 tablespoons of salt, peppercorns, coriander seeds, oregano, and bayleaf. Cover and shake well until salt is dissolved.
- Add onion. Pack in the sliced onions to the jar with the vinegar and spices. Add the remaining vinegar and remaining tablespoon of salt. Cover and shake again. Let stand at room temperature for at least 30 minutes, but they will taste even better if you let them sit for at least two hours, or overnight. The longer they sit, the more pink and flavorful they become.
- Serve and enjoy. When ready to enjoy, be sure to shake off excess spices from the onion slices (coriander seeds can let off an explosion of flavor!). Onions will last in the refrigerator for up to one month. They’ll still be good after this, but will start to fade in color.
A Note from Lola
ON SALT
I always use Crystal Diamond Kosher Salt because it’s less salty than other salts, so if you’re using something other than this, be sure to taste as you go and be careful not to over salt.ON INGREDIENTS AND IMPROVISING
The ingredients you’ll need to make this recipe include vinegar, coarse kosher salt, black peppercorns, coriander seeds, dried oregano, bay leaf, and of course, red onion. While all of the different spices infuse wonderful flavor, if you don’t have peppercorns, coriander seeds, or a bayleaf in your pantry, you can still make delicious pickled onions with just the vinegar, onions, and coarse salt (yes, you’ll need coarse salt).ADDITIONAL NOTE ON SODIUM
The sodium content reflects the total sodium used in the pickling process. However, the actual sodium content per serving of onions is lower, as the pickling liquid is not typically consumed.Nutrition
This recipe was originally published on January 21, 2105 and updated with step-by-step instructions and photos on May 13, 2025.
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love, with no extra cost to readers. This income helps sustain the site.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
I was just about to look for a recipe for these for a dish I’m doing this weekend, so perfect timing! I’ve also always loved escabeche carrots, would those be done the same way?
Emily: I’m so glad you came across my recipe! These onions are really good — I had some last night on white rice with breaded chicken and they made the dish. How will you be using them this weekend?
I love escabeche carrots too, but I haven’t tried them with this recipe. I usually make them with jalapeños so they have a bit of kick. You can use my pickled jalapeño recipe and just increase the amount of carrots you use. https://lolascocina.com/2014/09/10/pickled-jalapenos-chiles-en-vinagre/
I was going to use them or the carrots in the cilantro soup with blue posole I posted yesterday but decided not to. We may be doing some fish tacos soon so I want to make the onions for those. And the carrots I want to make for breakfast tacos. One of our favorite taco spots in Austin puts them on some of theirs and it’s awesome. I’ll let you know how they come out!!
The onions will be perfect on fish tacos. I just had them on turkey burgers…I’m telling you, I put them on everything!
I was just about to start looking for a recipe for these to use with a dish I’m making this weekend, so great timing! I’ve also always wanted to make escabeche carrots, are they done using the same process?