📝 About This Recipe
These bright, tangy, and slightly spicy pickled red onions are the soul of the Yucatecan table. By quick-pickling crisp red onions in a blend of citrus and aromatic spices, they transform into a stunning magenta condiment that cuts through rich meats. Whether you are topping cochinita pibil or simple street tacos, these onions provide the essential crunch and acidity that balances every bite of authentic Mexican cuisine.
🥗 Ingredients
The Base
- 2 large Red Onions (thinly sliced into half-moons)
- 4 cups Water (for blanching)
The Pickling Liquid
- 1/2 cup Sour Orange Juice (freshly squeezed; substitute with 1/4 cup lime + 1/4 cup orange juice if unavailable)
- 1/4 cup White Vinegar (distilled)
- 2 tablespoons Apple Cider Vinegar (for a touch of sweetness)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Granulated Sugar (to balance the acidity)
Aromatics and Spice
- 1 teaspoon Dried Mexican Oregano (crushed between palms)
- 6-8 pieces Whole Black Peppercorns
- 2 pieces Whole Cloves (optional, for deep earthy notes)
- 1 piece Bay Leaf (dried)
- 1 piece Habanero Pepper (sliced into rings; remove seeds for less heat)
- 1 piece Garlic Clove (smashed)
👨🍳 Instructions
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1
Begin by peeling the red onions and slicing them into very thin, uniform half-moons. A mandoline slicer is excellent for this to ensure even pickling.
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2
Bring 4 cups of water to a rolling boil in a medium saucepan.
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3
Place the sliced onions in a heat-proof colander. Once the water is boiling, pour it slowly over the onions. This 'blanching' step softens the raw bite and helps the onions absorb the pink color more evenly.
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4
Immediately rinse the onions under cold running water to stop the cooking process, then drain thoroughly.
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5
In a medium glass bowl or a wide-mouth mason jar, whisk together the sour orange juice, white vinegar, apple cider vinegar, sea salt, and sugar until the solids are fully dissolved.
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6
Add the smashed garlic clove, peppercorns, cloves, and the bay leaf to the liquid mixture.
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7
Take the dried Mexican oregano and rub it vigorously between your palms as you sprinkle it into the liquid; this releases the essential oils.
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8
If you enjoy a traditional Yucatecan kick, add the sliced habanero rings to the mixture now.
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9
Transfer the blanched onions into the jar or bowl, pressing them down with a spoon to ensure they are completely submerged in the pickling liquid.
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10
Cover the container tightly. Let the onions sit at room temperature for at least 30 minutes. You will see them turn a beautiful bright pink almost instantly.
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11
For the best flavor development, transfer the jar to the refrigerator for at least 4 hours, though overnight is ideal.
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12
Before serving, give the onions a gentle toss to redistribute the spices and aromatics.
💡 Chef's Tips
Always use glass or ceramic containers; the acid in the vinegar can react with plastic or metal and affect the flavor. If you can't find Seville (sour) oranges, a mix of lime and grapefruit juice also mimics that specific bitterness beautifully. Do not skip the hot water blanching; it is the secret to getting that tender-crisp texture rather than a tough, raw crunch. These onions will keep in the refrigerator for up to 2 weeks, but they are at their peak flavor within the first 3-5 days. Adjust the heat by leaving the habanero whole (pierced with a knife) rather than slicing it if you want the aroma without the intense spice.
🍽️ Serving Suggestions
Serve as the crown jewel atop Cochinita Pibil or Panuchos for a truly authentic Yucatecan experience. Use them to brighten up heavy dishes like Barbacoa or Carnitas tacos. They are surprisingly delicious on non-Mexican fare, such as avocado toast or pulled pork sliders. Pair with a cold Hibiscus (Jamaica) iced tea to complement the floral and acidic notes. Add a scoop to a bowl of black bean soup for a pop of color and a zesty contrast.