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!

Cebollas encurtidas Cebolla morada curtida Cebolla curtida Cebolla morada Cebolla en escabeche Cebollas en escabeche Pickled red onions Pickled onions Pickled onions recipe Mexican pickled red onions Mexican pickled onions

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!

Cebollas encurtidas Cebolla morada curtida Cebolla curtida Cebolla morada Cebolla en escabeche Cebollas en escabeche Pickled red onions Pickled onions Pickled onions recipe Mexican pickled red onions Mexican pickled onions

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!

Cebollas encurtidas
Cebolla morada curtida
Cebolla curtida
Cebolla morada
Cebolla en escabeche
Cebollas en escabeche
Pickled red onions
Pickled onions
Pickled onions recipe
Mexican pickled red onions
Mexican pickled onions
Cebollas encurtidas Cebolla morada curtida Cebolla curtida Cebolla morada Cebolla en escabeche Cebollas en escabeche Pickled red onions Pickled onions Pickled onions recipe Mexican pickled red onions Mexican pickled onions

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).

Cebollas encurtidas Cebolla morada curtida Cebolla curtida Cebolla morada Cebolla en escabeche Cebollas en escabeche Pickled red onions Pickled onions Pickled onions recipe Mexican pickled red onions Mexican pickled onions

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.
Cebollas encurtidas Cebolla morada curtida Cebolla curtida Cebolla morada Cebolla en escabeche Cebollas en escabeche Pickled red onions Pickled onions Pickled onions recipe Mexican pickled red onions Mexican pickled onions

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.
Cebollas encurtidas Cebolla morada curtida Cebolla curtida Cebolla morada Cebolla en escabeche Cebollas en escabeche Pickled red onions Pickled onions Pickled onions recipe Mexican pickled red onions Mexican pickled onions
Cebollas encurtidas Cebolla morada curtida Cebolla curtida Cebolla morada Cebolla en escabeche Cebollas en escabeche Pickled red onions Pickled onions Pickled onions recipe Mexican pickled red onions Mexican pickled onions

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.
Cebollas encurtidas Cebolla morada curtida Cebolla curtida Cebolla morada Cebolla en escabeche Cebollas en escabeche Pickled red onions Pickled onions Pickled onions recipe Mexican pickled red onions Mexican pickled onions

These Mexican pickled onions also make a wonderful edible gift for the holidays!

Cebollas encurtidas Cebolla morada curtida Cebolla curtida Cebolla morada Cebolla en escabeche Cebollas en escabeche Pickled red onions Pickled onions Pickled onions recipe Mexican pickled red onions Mexican pickled onions

LOOKING FOR MORE INSPIRATION?

If you’re looking for more snacks and sides, here are a few of my faves:

Cebollas encurtidas Cebolla morada curtida Cebolla curtida Cebolla morada Cebolla en escabeche Cebollas en escabeche Pickled red onions Pickled onions Pickled onions recipe Mexican pickled red onions Mexican pickled onions

Best Cebollas en Escabeche (Mexican Pickled Onions)

by Lola Dweck
Cebollas en escabeche are the perfect tangy topping for everything from tacos and tostadas, to enmoladas, sandwiches, and even salads and chicken!
Prep Time 5 minutes
Resting Time 2 hours
Total Time 2 hours 5 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 12
Calories 13 kcal

Ingredients
  

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

Calories: 13kcalCarbohydrates: 1gProtein: 0.2gFat: 0.05gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 1745mgPotassium: 22mgFiber: 0.4gSugar: 0.4gVitamin A: 7IUVitamin C: 1mgCalcium: 13mgIron: 0.2mg
13
LOVE THIS RECIPE?Leave a comment below or tag me on social media @lolascoina

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.

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8 Comments

    1. 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/

      1. 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!!

  1. 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?