Cebollas Encurtidas Ecuadorian Pickled Red Onions
Brighten up your meals with a zesty and vibrant twist by making Cebollas Encurtidas, Ecuadorian Pickled Red Onions. This quick and easy recipe transforms crisp red onions into a tangy, aromatic side dish infused with lime juice, white vinegar, and a hint of sugar for balance. With the optional addition of jalapeño or ají pepper for a spicy kick and fresh cilantro for an herbaceous finish, these pickled onions pack both flavor and versatility. Perfect as a topping for tacos, grilled meats, or hearty soups, they add a burst of freshness to any dish. Ready in just 15 minutes of prep time, this refrigerator-friendly recipe is a must-have condiment for enhancing your favorite Ecuadorian or Latin-inspired meals.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 large red onion
- 1 cup lime juice
- 0.25 cup white vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups hot water
- 2 tablespoons fresh cilantro
- 1 small jalapeño or ají pepper (optional)
Instructions
Peel the red onions and slice them into thin, even half-moon slices.
Place the sliced onions in a bowl and pour the hot water over them. Let them sit for about 1 minute to soften and reduce their sharpness, then drain completely.
In a separate bowl, combine the lime juice, white vinegar, salt, and sugar. Stir until the salt and sugar are fully dissolved.
Add the drained onions to the lime juice and vinegar mixture. Mix well to ensure all onion slices are coated.
If using, finely slice the jalapeño or ají pepper and add it to the mixture for a spicy kick.
Chop the fresh cilantro and mix it into the onions for added freshness and flavor.
Transfer the mixture to a clean glass jar or container. Cover and refrigerate for at least 30 minutes, allowing the onions to pickle and absorb the flavors.
Serve cold as a topping or side dish. Store in the refrigerator for up to one week.
Nutrition Facts
Calories |
33 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.5 g | ||
| Protein | 0.7 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 129 mg | 3% | |
*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.
