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Pickled Red Onions

Cebolla escabeche, pickled red onions to top on virtually anything but especially good with Mexican dishes
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Course: Condiments, Side Dish
Cuisine: Mexican
Keyword: cebolla, curtido, onion, pickled, pickled onion, red onion
Prep Time: 15 minutes
Chill Time: 1 day
Author: Bonny B

Ingredients

  • 2 red onions, sliced
  • 3 cups white vinegar
  • 3/4 cup water
  • 2 tbsp sugar
  • 1½ tbsp salt
  • 1/2 tbsp mexican oregano, crushed with your hand

How I Make It

  • Slice the onions thinly. Combine with the rest of the ingredients. Store in an air tight container such as a jar. Let it pickle in your fridge for a day for best results. The onion should lose some sharpness over time.

Notes

  • Taste your liquid mixture and adjust for salt and sugar to taste. If it is too acidic for your liking, add more water
  • You can throw in peppers (habanero, jalapeño, etc.) and sliced carrots in the mix