Pickled Red Onions a la Yucateca

Pickled Red Onions a la Yucateca

Cebollas Encurtidas Yucatecas
2 cups
Pati Jinich
Course: Side Dish
Cuisine: Mexican
Keyword: allspice, banana chiles, bitter orange juice, jalapeno, pati's mexican table, pickled, pickled red onions, red onion, Yucatán Peninsula
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Pickled Red Onions a la Yucateca recipe from Pati's Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”


  • 1 cup bitter orange juice or its substitute
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon kosher or coarse sea salt, or to taste
  • 1 large red onion, thinly sliced
  • 2 bay leaves
  • 1 banana pepper or jalapeño, roasted, broiled, or charred

To Prepare

  • Place the bitter orange juice in a mixing bowl along with the black pepper, allspice and salt; mix well. Stir in the red onions and bay leaves.
  • Char or broil the pepper under the broiler, on the grill, on a hot comal, or in a dry skillet set over medium heat, turning once or twice, until the skin is lightly charred, 3 to 6 minutes.
  • Add the pepper, without removing the charred skin, to the onion mixture and toss well to combine. Marinate at room temperature 30 minutes to 2 hours, then store, covered, in the refrigerator.

58 comments on “Pickled Red Onions a la Yucateca

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    1. These pickled onions last for a long time Lunn, I don’t now if forever like regular pickles but for a good amount of time 😉

  1. I made your pickled onions with the substitute bitter orange juice recipe that you provided and they were absolutely fantastic! I’ve tried a few others that required just vinegar, sugar, and some spices but nothing is even close to the Pickled Red Onions a la Yucateca. It is worth the effort to make the bitter orange substitute. I find myself putting these pickled onions on everything! or just eating them straight out of the jar. 😉 I would love to try the recipe with bitter orange but I have yet to find them up here in Alaska.

  2. Saw this on your show, Pati, and tried it the next day. (Along with the avocado crema!!) I think this is the new staple for my kitchen! Thank you for sharing!

  3. Once they have sat at room temp can you use them right away or should you wait 24 hours after refrigerating?

    1. Yes, you can start eating them after they have marinated for at least 30 minutes at room temp. Enjoy them, Celeste.

  4. I made this for my family and used it for fish tacos and oh my goodness! It’s so delicious! I plan on keeping a jar at all times for everything :). I appreciate you so much, thank you for sharing all the food love you do! I make time to watch your show every time it’s on Create. Lots of hugs!

  5. absolutely Loved this recipe!!! very similar to my Abbeys. there are tons of version of this. sub ground cinnamon, nutmeg and clove for allspice. not to believed!! THANKS FOR REMINDING ME THIS EXISTS. ALSO GOOD WITH With quince

  6. I have used this recipe at home and loved it. Now not only am I making this for the school I work at but, I add cucumbers to it. A parent said they did not like cucumbers but, they were good in the recipe!!
    Hope you feel proud and happy Pati for using this in a school!
    Thank you

  7. I want to make this recipe but I’m confused. You say you can keep it in the refrigerator for a month but the recipe for the substitute says good for a week?????

  8. I thought Vietnamese pickles were the best but this is amazing ! It’s odd for me not to use any sugar but it’s definitely good without still. I love it , the smell, the colors, the taste!

  9. Do you have any ideas on how to serve these on top of an appetizer? I was thinking of chopping up pieces of chicharones, putting them on a mini tostada, and then topping with the red onion. Appreciate your help.

    1. Oh so many options! They would be great on the tostadas you mentioned, and also guacamole, mini sandwiches, tacos, quesadillas, eggs, and much more.

  10. Ok I’ve seen you use this recipe a hundred times so I’m going first thing in the morning to make this and the chicken pibil sloppy Joe. I can’t wait since my mouth is watering now!

    Love the show and love when your boys help out! Such a sweet family <3

  11. Hi Pati,I watch for show and I finally got the recipe for pickled red onion I make it it’s so good and I love watching your show you have a lot of good recipes my husband is from Yucatan.

  12. Pati – this recipe sounds and looks sooo yummy all of our family loves onions so I will be making your recipe for Easter dinner to eat with carnitas soft tacos, can hardly wait. saw your Yucatan trip show tonight and you made me wish I could go there with my family, maybe some day. It will be on my bucket list. love all you recipes they are so different and easy will be trying more
    thanks Pati –

  13. I saw your show for the first time tonight. I can’t wait to try this recipe. I will be sure to watch for more great recipes on future shows

  14. When I lived in Mexico I would make Cochinita Pibil for our friends and served it with pickled red onions. I like your recipe better. These are SO GOOD! I’ll be using your recipe for now on. Thanks Pati!

  15. These are so good…I eat them like candy! I love your travels, your family and your recipes…thank you Pati!

  16. I love your show, your family, and your recipes…you make everything look so easy and delicious! Will try these soon! Yummy! Thank you Pati!

  17. I had something similar to this in Costa Rica. I have struggled to recreate what I tasted while sitting on that small porch by the sea. This is not the same flavor profile, but I like it soooo much better!
    I followed your recipe to the letter and it is so delicious.

    Thanks Pati! ?