Go Back

Yukatan Onion Fridge Pickle

Adapte from The Hungry Hounds
Prep Time 15 mins
Cook Time 5 mins
Total Time 8 hrs
Servings 1 batch of onions


  • 1 medium red onion sliced thin
  • 3/4 cup apple cider vinegar
  • 1/2 teaspoon salt
  • 3/4 teaspoon sugar
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon cumin seeds
  • 2 garlic cloves peeled, and sliced lengthwise
  • 1 bay leaf


  • Place sliced onions in a mason jar or other non-reactive storage container.
  • If using glass, make sure it is room temperature or warmer to prevent cracking during pickling.
  • In a small saucepan combine salt, vinegar, sugar, oregano, cumin, garlic cloves, and bay leaf.
  • Bring to a simmer over high heat, stirring constantly, until sugar is dissolved and mixture is fragrant.
  • Pour hot vinegar over the onions.
  • They should almost immediately begin to turn bright pink.
  • Cover and refrigerate; they are able to be used within 30 minutes, but they are best if you let them pickle overnight.