Pickled Red Onions | Cebollas en Escabeche

Pickled Red Onions | Cebollas en Escabeche


Last month, I hosted a cooking demo with close friends and family. One of the three courses on the menu included chicken tinga tostadas. To my pleasant surprise, the pickled onions that I used to garnish the tostadas were the talk of the town. Due to popular demand, I would like to share the recipe for this tangy topping — it adds the perfect kick to anything from tacos and tostadas, to sandwiches and rice! Since pickled onions are a staple in Yucatan’s flavorful kitchens, I consulted my tía Elena (of Yucatecan descent) to perfect my own recipe. ¡Provecho! 


2 ½ cups red wine vinegar (as a substitute, you may use white vinegar or a combination of red + white vinegar)
2-3 tablespoons coarse kosher salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
2 teaspoon dried oregano
1 bay leaf
1 large red onion sliced thinly


  1. In a mason jar or bowl with a lid, add vinegar, salt, peppercorns, coriander seeds, oregano, and bay leaf. Cover and shake well until salt is dissolved.
  2. Add onion and shake again. Let stand at room temperature for 4 hours before serving.
  3. Store in refrigerator. Onions should last several weeks.

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