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3 August, 2020

Spicy Pickled Onions/ Escabeche

Comments : 11 Posted in : Extras, Keto, Low Calorie, Paleo, Side Dishes, Uncategorized, Vegan/Vegetarian, Whole30 on by : Marisol Chancellor

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!

Spicy Pickled Onions

Category: Extras, Keto, Low Calorie, Paleo, Side Dishes, Uncategorized, Vegan/Vegetarian, Whole30

Spicy Pickled Onions


  • 1 red onion
  • 1 jalapeño pepper
  • 1 small carrot
  • 1/2 cup apple cider vinegar
  • 1/2 cup hot water
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper corn
  • 1 teaspoon dry Mexican oregano


  1. Thinly slice all the vegetables and pack them tight in a sealed container.
  2. Mix the 1/2 cup of apple vinegar with 1/2 cup of warm water and add the salt, black pepper and Mexican oregano. Whisk.
  3. Pour over the sliced vegetables. Put the lead on and let it sit on the counter until it reaches room temperature.
  4. Storage in the refrigerator.


I grew up eating this type of pickling and I love it  but you can also customize it to your taste. You can skip the jalapeño if you don’t want it to be spicy, and switch oregano for dry dill. There’s no right or wrong! It will always be delicious.


11 thoughts on : Spicy Pickled Onions/ Escabeche

  • August 3, 2020 at 11:40 pm

    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

    • Marisol Chancellor
      August 4, 2020 at 7:28 pm

      thank you, Linda! hope you give this recipe a try

  • August 4, 2020 at 1:03 am

    Yum! I’ve never had pickled veggie with oregano. I’ve got to try this. Thanks Marisol!

    • Marisol Chancellor
      August 4, 2020 at 7:29 pm

      thank you! Oregano gives them such a nice flavor. I hope you try it

  • August 4, 2020 at 12:18 pm

    Love picked onions, I’ll have to give this one a try it looks delicious!!

    • Marisol Chancellor
      August 4, 2020 at 7:29 pm

      for sure! Let me know how you like them.

  • Jordan Elbaum
    August 4, 2020 at 8:28 pm

    I’m so here for this combination!

    • Marisol Chancellor
      August 6, 2020 at 3:55 pm

      Thank you! It is incredibly tasty!

  • August 6, 2020 at 11:28 am

    Ooh, I’d never heard of Mexican oregano before! I’ll have to read into that. The recipe looks great, too!

    • Marisol Chancellor
      August 6, 2020 at 3:54 pm

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

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