Pickled red onions (cebolla roja encurtidos) are a traditional condiment for tacos in Southern Mexico. They add an excellent acidic kick to tacos that include fatty meats like barbacoa, carnitas, and especially cochinita pibil.
While white vinegar isn’t the traditional acid used in pickled red onions (sour oranges are), it works just fine and makes this recipe quick and easy.
Sour oranges are almost impossible to find here in the U. S., so vinegar is the next best thing.
Cebolla Roja Encurtidos – Pickled Red Onions
- Heat a saucepan of water over high heat until boiling, then remove from heat.
- Add onions and let cool in the water for ten minutes. Drain.
- In a non-reactive mixing bowl combine all of the ingredients and mix well. Stuff into a glass jar, gently packing them down. Add just enough additional water to ensure the onions are covered. Seal with a lid, gently shake back and forth to mix if you had to add additional water, then put into the refrigerator overnight.