Cebollas Curtidas Mexican Pickled Onions
Add a burst of zesty flavor to your meals with *Cebollas Curtidas*, or Mexican Pickled Onions—a quick and easy recipe that strikes the perfect balance between tangy, savory, and spicy. Thinly sliced red onions are steeped in a warm brine infused with white vinegar, garlic, dried oregano, and whole peppercorns, with an optional kick from sliced jalapeños or serrano peppers. The result? Crisp, vibrant onions that are the ideal topping for tacos, burritos, sandwiches, or salads. Ready in just minutes and packed with bold, authentic Mexican flavors, these pickled onions are a must-have condiment that elevates any dish. Bonus: they stay fresh in the refrigerator for up to two weeks, making them a versatile addition to your kitchen repertoire.
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Recipe Information
Ingredients
- 2 medium-sized red onions
- 1 cup white vinegar
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 whole peppercorns
- 1 teaspoon dried oregano
- 1 large (smashed) garlic clove
- 1 whole bay leaf
- 1 small (sliced into rounds) jalapeño or serrano pepper (optional, for heat)
Instructions
Peel and thinly slice the red onions into rings or half-moons, depending on your preference. Place them in a heatproof bowl or jar.
In a small saucepan, combine the vinegar, water, salt, sugar, peppercorns, dried oregano, garlic clove, and bay leaf. Add optional sliced jalapeño or serrano pepper if you prefer spicy pickled onions.
Heat the mixture over medium heat, stirring occasionally, until it just starts to boil. Reduce the heat and let it simmer gently for 1 to 2 minutes to allow the flavors to infuse.
Carefully pour the hot vinegar mixture over the sliced onions, ensuring they are fully submerged. Use a spoon to press down the onions if necessary.
Let the mixture cool to room temperature, uncovered. Once cooled, transfer the onions and brine into an airtight container or jar if not already in one.
Cover the container and refrigerate for at least 1 hour before serving. For the best flavor, allow the onions to pickle for at least 24 hours.
Serve as a topping or condiment for tacos, sandwiches, burritos, or salads. The pickled onions will keep in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.0 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2387 mg | 104% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 21.8 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 847 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
