Quick-Pickled Onion, Jalapeño & Cilantro Escabeche
A sharp, verdant taqueria condiment — thinly sliced red onion and jalapeño briefly macerated in seasoned citrus-spiked vinegar, finished with fresh cilantro. Bright acidity and clean heat cut through rich, fatty braises; ready in 20 minutes, better at an hour, excellent the next day.
- red onion, halved through the root, very thinly sliced into half-moons on a mandoline or by hand1 medium
- jalapeño, thinly sliced into rounds; seeds left in for full heat, removed for milder result2 medium
- fresh cilantro, leaves and tender stems only, roughly torn½ cup loosely packed
- white distilled vinegar½ cup
- fresh lime juice, from about 2 limes3 tablespoons
- water¼ cup
- kosher salt1 teaspoon
- granulated sugar½ teaspoon
- dried oregano, preferably Mexican oregano; crush between fingers before adding(optional)¼ teaspoon
- garlic, thinly sliced(optional)1 clove
- 1
In a non-reactive bowl or jar, combine white distilled vinegar, fresh lime juice, water, kosher salt, granulated sugar, and dried oregano (if using). Whisk or stir until the salt and sugar are fully dissolved.
- 2
Add the sliced red onion, jalapeño rounds, and sliced garlic (if using) to the brine. Press the vegetables down so they are submerged as much as possible. Let stand at room temperature for at least 20 minutes — the onion will soften slightly and turn a vivid pink. For best results, refrigerate for 1 hour or overnight.
- 3
Just before serving, fold in the fresh cilantro leaves and stems. Taste and adjust seasoning with additional kosher salt or a squeeze of fresh lime juice as needed. Serve immediately after adding cilantro — do not let it sit pickled or it will wilt and lose its verdancy.
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