Pickled Onions (Encurtido de Cebolla)

This is a typical condiment in Ecuador. Goes great with ceviche, soups, rice, hot dogs, or caramelized and topped on meat, chicken, and pork. This lasts in the refrigerator for 8 days. Grab this on the go when too lazy to chop and cook onions.


  • 2 Cups Red or White Onions, Sliced (Emincer)
  • 3 Cloves of Garlic, Leave Whole
  • 1 Cinnamon Stick
  • 8 Whole Cloves (trust me)
  • 10 Whole Allspice (just trust me), I used the Jamaican
  • 1/2 Tsp Dried Oregano or 1 fresh sprig
  • 1/4 Tsp Freshly Ground Pepper
  • 2 Cups White or Red Wine Vinegar
  • 1/2 Cup Water
  • 1 Tsp Salt
  • 1 Jalapeno, remove seeds and coarse chop (can use whatever spicy pepper you have on hand)
  • 3 Bay Leaves
  • 1 Sprig of Thyme or 3 Sprigs of Cilantro
  • 1/2 Cup Panela, Grated (It’s a brown sugar cane or can use brown sugar)
  • 1/4 Cup Extra Virgin Olive Oil


Mix all ingredients in a medium-sized pot/pan. Cook covered on low heat until onions are soft and translucent.

With tongs or fork remove onions and place in a bowl. Strain liquid into the bowl with onions and discard the aromatics left on the sieve. (Yes kind of time-consuming….) Add the olive oil on the onions and stir to combine.

Let cool and reserve in refrigerator.

There you have it. Your spicy, sweet, full of flavor pickled onions.




About Sherlly

I love food.
This entry was posted in Ecuadorian, Salsa, Side Dish, Vegetarian and tagged , , , , , , , , , , , , . Bookmark the permalink.

One Response to Pickled Onions (Encurtido de Cebolla)

  1. Pingback: Stir Fry Beef with Pickled Onions (Charquican) « Sherlly Ontiveros

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