Pickled Red Onions (Cebollas en Escabeche) + Video

Do you want a magical topping that will add a flavorful zing to tacos, sandwiches, or burgers? Then you have got to make pickled red onions. They are so simple to make and are not only gorgeous, but also tangy, crunchy, and flavorful.

Pickled red onions are a staple at meals throughout the Yucatan peninsula and are one of my all-time favorite condiments.

I call them magical, because making them is like a magic trick – You place the onions in a glass bowl and pour enough boiling water to cover the onions, wait one minute, and then pour the onions into a strainer. Return the drained onions to the bowl, add lime and orange juice, and stir in the salt. Voila…pickled red onions.

Cover and set-aside until serving time. If you’re not ready to serve the onions right away, they’ll last for a week in the refrigerator.

Watch this video to see how truly simple this jar of quick-pickled red onions are made.

Pickled Red Onions (Cebollas en Escabeche)

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Ingredients

• 2 large red onions, sliced 1/8 inch thick
• 1 cup fresh lime juice (about 5 limes)
• 2/3 cup fresh orange juice (about 2 oranges)
• 1 1/2 teaspoons salt

Instructions

1. Place the onions into a glass bowl. Pour enough boiling water to cover the onions, wait one minute, and then pour the onions into a strainer. Return the drained onions to the bowl, add the lime and orange juice, and stir in the salt. Cover and refrigerate for one hour.
2. The onions will last for a week or more in the refrigerator.

Notes

The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.