Cebollas en escabeche (Yucatecan pink pickled onions)

Cebollas en escabeche (Yucatecan pink pickled onions)
Don’t worry: these are not those white baby pickled onions you get in jars in old man pubs.
These pink pickled onions are typical of the Yucatán, and are pretty much my favourite condiment ever.
You can make a big batch of them and use the leftovers on just about anything.

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  1. 1 red onion
  2. 1 habanero, fresh or dried
  3. 6 allspice berries
  4. 10 black peppercorns
  5. 1/2 teaspoon Mexican oregano
  6. 1/4 teaspoon cumin
  7. 120 ml red wine vinegar
  8. 100 ml Seville orange juice (or 3 tbsp grapefruit juice, 2 tbsp orange juice, and 2 tsp lime juice)
  1. Peel and thinly slice the onion.
  2. Make a 1 cm slit in the habanero. (You can use more habaneros if you like it hot!)
  3. Put the onion, habanero, spices, oregano, vinegar, and about 2/3 of the fruit juice in a bowl and add just-boiled water until the onion is covered by at least 1 cm.
  4. Steep for about four hours.
  5. Drain the onions, fish out the habanero and, if possible, the peppercorns and allspice.
  6. Transfer to a serving bowl and cover with the remaining fruit juice.
  1. Is an Edinburgh-based blogger and his site is a journey in celebration of Mexican food in the UK: home cooking, restaurant reviews and the finest products and ingredients on the market. Find more recipes and news at
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