Cebollas Encurtidas

Pickled Onions

Preparation info
  • Makes about

    1 quart

    • Difficulty


Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

Pickled onions are wonderful in salads, and great as a garnish for many other Cuban dishes. They are so tasty that I have been known to snack on them right out of the refrigerator.


  • 2 large red onions, or 1 red and 1 white, peeled and thinly sliced
  • 1 cup


Place the onions in a saucepan and add cold water to cover. Bring to a boil over medium-high heat. Immediately drain the onions thoroughly and place them in a glass bowl. Toss with the vinegar, salt, allspice, oregano, bay leaves, peppercorns, and chile, if using. Let macerate in the refrigerator for at least 1 day before serving. They will keep, refrigerated, up to 4 weeks.