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.
- Try one of our 12 salsa recipes to help you master Taco Night.
Cebolla Roja Encurtidos – Pickled Red Onions
Pickled red onions (cebolla roja encurtidos) are a traditional condiment for tacos in Southern Mexico. The acidity balances out fatty meats.
Ingredients
- 1 large red onion - halved, peeled, then thinly sliced
- 1 bay leaf
- 1 tsp. black peppercorns
- 1/2 tsp. Kosher salt
- 1 clove garlic - peeled and sliced into disks
- 2 1/2 cups white vinegar
Instructions
- 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 well.
- Stuff the onions into a quart-size glass jar, gently packing them down. Add the balance of the ingredients to the jar and pour in the vinegar. Seal with a lid, then gently shake back and forth to mix, then put into the refrigerator overnight.
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