This recipe for Spicy Pickled Red Onions and Habanero is the perfect condiment for practically anything. We especially love adding this sweet, sour, and spicy kick to our favorite tacos, sandwiches, and grain bowls.
If you love zesty toppings, be sure to check out my fresh pico de gallo and this vibrant corn salsa.
Quick & Easy Curtido
In my opinion, the best pickles are quick pickles. This recipe for Spicy Pickled Red Onions and Habanero, also known as Curtido, is incredibly simple and fast to make—the best of both worlds. I’m confident you’ll fall in love with its bold flavor.
Red onions are ideal for quick pickling and are made even better with a touch of sweetness. We use pure maple syrup in this recipe, which perfectly balances the sharp vinegar and adds a wonderful depth to the pickling liquid.
But what’s a great condiment without some heat? That’s where the habaneros come in! Adding these spicy peppers to the red onions creates a perfectly balanced bite that is tangy, sweet, and salty. What’s not to love?
What is Curtido?
Curtido is traditionally a fermented cabbage slaw, often including onions and carrots, hailing from Central America. You could consider it the Salvadoran cousin to kimchi or sauerkraut. In this recipe, we are making a simplified version focusing on red onions and habaneros.
What does fermented (or “cultured”) mean? It refers to the process where vegetables create their own tangy flavor as they sit in a brine. This natural tanginess is a fantastic complement to rich and spicy Latin American cuisine.
Curtido is most famously served as a topping for pupusas, which are thick, griddled flatbreads from El Salvador. But we love to put it on absolutely everything! While it’s perfect for traditional Central American food, it’s also delicious eaten right from the jar. I’m excited for you to try it on your favorite dishes!
Recipe Ingredients
Here is a list of what you will need to make this curtido. For precise measurements, please see the recipe card at the bottom of the page.
- Habanero Peppers: These are quite spicy. To control the heat level, you can remove the seeds and membranes. You can also use fewer peppers for a milder, yet still flavorful, result.
- Red Onion: Red onions have a crisp texture and a mild sweetness that makes them perfect for pickling.
- Garlic: Adds a wonderful aromatic depth and an extra kick.
- Apple Cider Vinegar: For a slightly fruity tang. For a more traditional flavor, you can use all white vinegar, but I prefer the taste this adds!
- White Vinegar: The classic, sharp acid that is essential for any pickling recipe.
- Lime Juice: This adds a bright, citrusy note to the brine. I strongly recommend using freshly squeezed lime juice for the best flavor.
- Pure Maple Syrup: Use 100% pure maple syrup, not breakfast syrup. Honey is a good substitute, though it will alter the flavor slightly. For a truly authentic recipe, you can use white granulated sugar instead.
- Salt: Kosher salt is my preference here. Pickling salt is also a great option.
How to Make Spicy Pickled Onions (Curtido)
Ready to make the best pickled onions? Follow these simple steps.
A quick pro-tip: I always recommend wearing gloves when slicing hot peppers like habaneros. Using tongs to handle them is also a great way to protect your hands.
- Prep the Vegetables. In a large bowl, toss the sliced red onions, habanero peppers, and garlic until combined. Pack them tightly into a quart-sized mason jar.
- Create the Brine. In a small saucepan, combine the apple cider vinegar, white vinegar, lime juice, maple syrup, and salt. Bring the mixture to a boil, stirring until the syrup or sugar has completely dissolved.
- Combine and Pickle. Carefully pour the hot brine over the vegetables in the mason jar. Make sure the liquid completely submerges all of the onions and peppers.
- Cool and Wait. Let the jar cool to room temperature on the counter before sealing it and placing it in the refrigerator. For the best flavor, allow the curtido to pickle for at least 24 hours before serving. We often can’t resist and dig in right away, but the flavor truly deepens and the heat from the habaneros mellows beautifully over time.
Serving Suggestions
My favorite part is figuring out all the ways to enjoy your homemade Curtido! Here are a few ideas to get you started:
- Turn it into a salsa. Simply dice the onions and habaneros instead of slicing them for a chunkier, salsa-like texture.
- Top your breakfast. It is fantastic on scrambled eggs, avocado toast, and especially Huevos Rancheros.
- Pair it with savory dishes. I love adding it to rich rice dishes like Arroz con Gandules or as a topping for pulled pork.
How to Store
These pickled vegetables will continue to develop flavor as they sit in the brine.
Store the curtido in an airtight glass jar in the refrigerator for up to 2 weeks, although they may last as long as 3 weeks. Ours never last that long!
As the onions and habaneros continue to pickle, you will notice their intense spiciness will mellow out.
