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Sweet and sour red onion served
Sweet and sour red onion vinegar for refreshing flavoring

Quick Pickled Red Onions (Cebolla Encurtida)

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
'Cebolla Encurtida' is a textbook example of pickling, where red onion transforms not just in flavor but in color. In the acidic bath, the onion's dark purple shade turns into a vivid, vibrant pink, while vinegar takes away the raw onion's harsh bite. This crunchy, sweet and sour accessory provides perfect contrast to fatty meats or even a simple sandwich.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 45 kcal
🌍 Cuisine Mexican (Yucatán), International

Ingredients

Equipment Needed

  • Sterile Mason jar
  • Mandoline or very sharp knife
  • Small saucepan

Allergen Information

⚠️ None

Instructions

1 ✓

Peel onion and slice into paper-thin rings or half-moons.

Tip: Thin slicing is key because acid penetrates vegetable structure faster, losing rawness sooner (chemical cooking).
2 ✓

In a small saucepan, boil vinegar, water, salt, and honey until granules dissolve completely.

Tip: Hot liquid opens onion fibers, so flavors penetrate inside almost instantly (diffusion).
3 ✓

Place onion, garlic, and pepper in sterile jar.

Tip: Don't pack too tight so liquid can circulate around slices.
4 ✓

Pour hot pickling brine over onion, seal, and let cool at room temperature.

Tip: Watch the color! Heat and acid change purple pigment structure, giving us the characteristic magenta shade.

Recipe FAQ

How long does it keep?
Stored in fridge, it keeps quality for 2-3 weeks, in fact, flavors truly meld after a few days.
Can I use other vinegar?
Yes, apple cider vinegar gives softer, fruitier result, while red wine vinegar brings deeper flavors.

Ingredients

  • 2 medium Red onions
  • 2/3 cup White wine vinegar or apple cider vinegar
  • 1/2 cup Water
  • 1 tbsp Honey or sugar
  • 1 tsp Kosher salt
  • 1 clove Garlic (optional)
  • 5 whole Black peppercorns