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.

  3. Hola Senor Rick!

    Have you ever eaten at Sam’s Restaurant and Bar in Reynosa? We used to eat there as a kid and enjoyed the chopped pickled onions (think I remember them being white…maybe Texas 1014s…but it was during the ’60s). Do you by any chance have any idea how they made them?

    Will be trying your recipe this week!

  4. Rick, long time watcher. First time poster. First off let me say how much I appreciate you taking the time to do a show and give people your recipes. All you do is appreciated from a lot of people I am sure. I am just one of those. I know Fame brings problems with being in public. But if I were to see you out I would shake your hand and give you a thanks. You rock buddy. Thank you from me, and everybody else like me that enjoy your show and recipes. All if your travels,struggles, and time. You openly share. Not many people like you. You, are the quentesential kind of person. We should all inspire to be.
    Thank you,

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