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+ servings
Cebollas en Escabeche Estilo Mexicano rosadas o picantes

Mexican Pickled Onions

Chef Adriana Martin
The Mexican pickled onions are perfect garnish for dishes like the Yucatan Pork Loin Pibil. And a must have in the Yucatecan cuisine. The onions can be made pink or spicy.
4.91 from 11 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Mexican Cuisine
Servings 4 cups
Calories 30 kcal

Ingredients
  

For the Pink Pickled Onions

  • 1 purple onion sliced thinly
  • 1 teaspoon pink salt
  • 1 lime
  • 1 teaspoon sazon latino has cumin, salt, and oregano
  • 1/2 teaspoon ground black pepper
  • 1 cup warm water
  • 1/3 cup white vinegar

For the white onion habanero version

  • 1 white onion sliced thinly
  • 1 habanero chopped and seeded
  • 1 lime
  • 1 teaspoon Mexican oregano
  • 1 teaspoon sea salt or pickling salt
  • 1 cup warm water
  • 1/3 cup white vinegar white or for pickling

Instructions
 

  • Cut the onions thinly and add to a bowl.
  • Season with the lime juice and the spices.
  • Add the vinegar and the warm water. Allow steeping in that solution for at least 30 minutes.
  • Place inside a mason jar and keep refrigerated. These pickled onions will last for 8-10 days when properly sealed and stored.

Video

Nutrition

Serving: 2gCalories: 30kcalCarbohydrates: 6gProtein: 1gFat: 0gSaturated Fat: 0gSodium: 778mgPotassium: 76mgFiber: 1gSugar: 2gVitamin A: 16IUVitamin C: 12mgCalcium: 18mgIron: 1mg
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