Essential Ingredients/

Pickled Red Onions

Cebollas en Escabeche
Servings: 1cup


  • 1 small red onion, peeled and cut in half
  • 1/2cups fresh lime juice
  • Salt


With a knife or food processor, thinly slice the onions. Scoop into a non-reactive bowl. Pour boiling water over them, count to 10, then immediately pour the onions into a strainer. Shake off all the water, pour the onions back into the bowl, pour on the lime juice and stir in the 1 1/2 teaspoons salt. Cover and refrigerate for at least 1 hour. The onions will last for a week or more in the refrigerator.



  1. I’d never realized how simple this would be to achieve in my own kitchen and thanks to seeing this on One Plate at a Time and referencing again on this page, it was a cinch! Mil gracias, Chef Bayless :)

  2. Hola Rick!
    We fell in love with pickled red onions last year on a trip to Merida, Mexico. I love to home can produce from our garden. Can these onions be processed in a hot water bath like other pickled items?
    Rexanna F.

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