Yucatán Quick Pickled Red Onions, Escabeche De Cebolla

It’s grilling season, and these cumin and oregano scented quick pickled red onions are the wonderfully vibrant Mexican condiment that recently took our household by storm, summarily ousting ketchup and mustard from first-shelf-fridge-status.  Since the weather is warming up, we like to keep a jar of these delicious Yucatán Quick Pickled Red Onions on hand to top burgers, hot dogs, tacos, even salads get piled with a handful of these fuchsia gems. Whip up a quick batch, and try these pickled red onions out with our Turkey Feta Burgers With Yogurt Curry SauceSmokey Ancho Cheddar Burgers,  Citrus Pulled Pork, Portobello Burger, or with Baked Tofu Rice Bowl.

Yield: about 1 1/2 cups


  • 1 large red onion, peeled and very thinly sliced
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon cumin
  • 1/2 teaspoon Mexican oregano
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 1/2 teaspoon kosher salt
  • 3/4 cup apple cider vinegar


  1. Place the sliced red onion in a large mason jar (or divide if using smaller jars). 
  2. In a small pot, heat the vinegar to black pepper, cumin, oregano, garlic, bay leaf and salt. Bring to a boil. Remove from heat.
  3. Pour the hot vinegar spice mixture over the red onion. Cover and refrigerate.  Your onions may not turn bright pink immediately.  We found that the gorgeous bright pink color will develop and deepen as the onions rest, covered overnight. These pickled onions will keep for up to 2 weeks refrigerated.


  • Serve these tasty pickled onions on tacos, on any kind of sandwich, in grilled cheese, quesadillas, on salads, burgers and with hot dogs.