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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.
5 from 5 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Condiment
Cuisine Mexican
Servings 3 cups



  • 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.
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