Spicy Pickled Onions/ Escabeche

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Onions, carrots and Jalapeño. These are the pickled vegetables I grew up eating. There was always a jar in the fridge and we would get them out at almost every meal. This is my own version of a family favorite “Spicy Pickled Onions” This is a quick pickling method. You don’t have to cook the vegetables prior to pickling them. I used red onion because it is milder than white or yellow onions and the rest of the vegetables were thinly sliced so they could get tender a lot faster.

I really wanted to give these vegetables a little heat so I left all the seeds and veins on the jalapeño (it was a hot one!) but you can totally removed them or even skip the jalapeños. The pickling liquid is infused with Mexican Oregano and it makes all the difference! Even if you only pickle onions, oregano will give them an amazing layer of flavor.

These pickled onions go great with pretty much anything. Tacos, sandwiches, hot dogs, hamburgers, grilled chicken or carnitas. It is the perfect condiment.

Find the recipe below!


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

11 thoughts on “Spicy Pickled Onions/ Escabeche

  1. Such a great combination of pickled vegetables! I never used to like them (I really don’t know how) but now there is always a jar in the fridge! Delish

    1. Thank you! We use Oregano for pickling vegetables in Mexican Cuisine. I know it sounds different but it totally works.

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