In Mexican cuisine, one preparation, cebollas encurtidas, has sliced red onions pickled in a mixture of citrus juices and vinegar, which is served as a garnish or condiment.

Sometimes cooked beets are added, producing a more strongly pink coloured dish.

[9] Pickled red onions in bitter orange juice are especially emblematic of Yucatán cuisine, where they are used as a garnish or condiment, especially for seafood.

[11] In the United Kingdom, the onions are traditionally eaten alongside fish and chips and with a ploughman's lunch.

In the United States, pickled onions are frequently served as a side dish and are also used as an ingredient in various regional recipes.