Mexican Pickled Onions Recipe
These easy Mexican Pickled Onions add a punch of tangy flavor and a burst of bold color to all your favorite Mexican recipes. This 4-ingredient recipe is super quick to make and adds the perfect finishing touch to tacos, salads, chilis, and more!
Servings 1 cup
Calories 96kcal
Ingredients
- 1 large red onion sliced thinly (approximately 1 ½ cup sliced onion)
- 2 cups boiling hot water
- ¾ cup fresh lime juice*
- 2 tablespoons apple cider vinegar red wine vinegar
- 1 teaspoon kosher salt
Optional Add Ins:
- 1 garlic clove sliced thinly (⅛ inch thick slices)
- ½ small jalapeno slice thinly - remove seeds if you like
- ¼ teaspoon cumin seeds
- ¼ whole black peppercorns
- 1 teaspoon honey maple syrup or granulated sugar
- 1 bay leaf
- ¼ teaspoon oregano Mexican oregano if you can get your hands on
- ½ teaspoon all spice berries
- Pinch of red pepper flakes
Instructions
- Place red onion slices in a colander set in a bowl. Pour 2 cups of boiling water over the onion. Gently press with a spoon to make sure that the onions are fully submerged in water. Let it sit for 45 seconds.
- Transfer the now-drained onion slices to a jar with a tight-fitting lid. Pour fresh lime juice and apple cider vinegar over the onions. Add in the salt.
- If you are using any of the optional add-ins, go ahead and add them in.
- Put the lid on and shake until everything is fully combined.
- Place it in the fridge and let it sit for at least 2 hours.
- Serve with your favorite taco, salad, or grain bowl recipes as garnish.
Video
Notes
- Lime juice: I highly recommend using freshly squeezed lime juice here, but in a pinch, you can also use store-bought lime juice.
- Storage: If you have leftovers, place them in an airtight container in the fridge for up to 2 weeks.
- They lose volume as they sit in lime juice and vinegar mixture: When you are first placing them in the jar it might feel like you have a lot, but keep in mind that as they sit in the acidic brine juice, they lose some of their volume.
- Weck Jars or Pint Size Mason Jars are ideal: I use Weck jars for pickling (as you see in the photos), but pint-sized Mason Jars are also ideal. Just make sure that they have a large mouth and a tight-fitting lid.
Nutrition
Serving: 1cup | Calories: 96kcal | Carbohydrates: 26g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2359mg | Potassium: 395mg | Fiber: 3g | Sugar: 8g | Vitamin A: 93IU | Vitamin C: 63mg | Calcium: 68mg | Iron: 0.5mg