by David Castanda and Adriana Byers
10 minutes
PREP TIME
1-1/2 cups
SERVINGS
Growing up in the northern Mexican city of Tampico, I was used to seeing only white onions in the dishes of my hometown. This was until 1980, when I moved to the far south of Mexico, and my outlook on Mexican cooking took an unexpected (but delicious) turn when I was introduced to red onions. These vibrant red onions are an integral part of the cuisines found in the states of the Yucatán Peninsula. You can use them to top tacos, tostadas, sandwiches, and grilled meats.
Ingredients
- 1 large red onion, sliced into 1/4-inch-thick pieces
- 1 bay leaf
- 4 black peppercorns
- 1/2 teaspoon dried Mexican oregano
- Salt, to taste
- 1 cup white vinegar
Directions
- Place the onion slices in a large glass bowl or jar. Add seasonings and mix well.
- Pour the vinegar into the bowl or jar and cover. Refrigerate for a couple of hours before serving (although they’ll taste better after 1 day). Store in the refrigerator in a glass jar with a lid for up to 2 weeks.
Notas
- Some cooks like to blanch the onions before pickling to mellow their taste.
- Sometimes I add a couple of allspice berries in Step 1.
Try our pickled jalapenos and carrots on our pork tamales or our vegetarian tamales recipes.
Originally published in the December 2025/January 2026 issue of MOTHER EARTH NEWS magazine and regularly vetted for accuracy.
