Mexican Pickled Red Onions

Last Updated September 27th, 2022 at 12:58 pm by Lisa

Mexican Pickled Red Onions are an easy recipe with no canning skills needed. Ready in 30 minutes to top hamburgers, salads, tacos, tostadas, and pulled pork.

This tasty condiment for Mexican food is just like what they serve you in restaurants. Quick pickled onions keep in the fridge for 3-4 weeks to enjoy in all kinds of ways.

The secret is lime juice, that is what makes these authentic. There is something about pickled things in a jar that always gets me, so gorgeous...

While on vacation, we found a Mexican restaurant right on the beach just off the coast of the resort town of Mazatlán.

Each heavenly bite of these fish tacos came filled with fresh toppings. They added the perfect condiments like cool slices of avocado, pickled carrots, and cabbage along with the pink onions.

In Spanish, these are called cebollas encurtidas. They are found paired with all kinds of Mexican cuisine and are common in Central America as well.

The perfectly fried fish tacos were rich yet clean. And so heavenly with an ice-cold Pacifico beer and ocean waves crashing on the beach. Oh, and all the toppings matched the hot pink top I wore that day, I swear it wasn't planned... 🌮😎

How To Make Mexican Pickled Red Onions

You will need a glass canning Mason jar or glass container. It is nice to use a clamp-style jar, but any clean glass jar works.

• 1 small red onion (8 ounces) cut into ¼" half-moon slices
• 3 limes (lemon juice works in a pinch)
• ½ cup water
• ½ cup white vinegar (rice vinegar, white wine vinegar, apple cider vinegar, or red wine vinegar)
• 1 teaspoon of sea salt
• ½ teaspoon dry Mexican oregano
• 1-2 bay leaves
• 2-3 jalapeño peppers, serrano chiles, or habanero

1. Slice red onions into ¼" thin half-moon strips with a chef's knife. Juice all 3 limes.
2. In a small pan, bring to a boil the water, white vinegar, sea salt, oregano, and bay leaves. Turn off the heat. Add the sliced onions and lime juice, and let cool.
3. Once the onions cool down, add them into a jar or container with the pickle brine liquid. Add 1-2 chiles, you can slice them if you wish.
4. Clamp the jar closed, or place the lid on and store them in the refrigerator for up to 4 weeks.
5. You can use your onions after 30 minutes, but the flavor will be better after waiting overnight.

sliced fresh onions: white onions or sweet yellow onions all will work.

whole spices: mix it up and add some red pepper flakes, bay leaf, toasted cumin seeds, whole allspice berries, or black peppercorns.

chiles: add whole or sliced chiles like serrano, jalapeno, or a habanero if you want your tangy condiment onions spicy.

PRO TIP: Instead of just quick pickled red onions, add thinly sliced carrots, radishes, cabbage, or bell peppers to your jar!

How To Eat Pickled Red Onions

What makes this easy Mexican recipe work is the citrus juice. The acid in the limes and vinegar tames the strong flavors of the onions. You can slice thin or thicker slices of onion, and make a quick batch with this simple recipe right before dinner!

This red onion recipe is the perfect condiment for so many recipes...try on:

• chicken tacos
• tostadas
• try on grilled hamburgers
• carne asada tacos
• chop and mix into classic taco salad
• awesome with pulled pork sandwiches
• shrimp tacos
• cochinita pibil (shredded Mexican pork)
• fish tacos
• tuck inside a French gourmet grill cheese sandwich

Your pickled onions will look like this right after cooking...

And the next day after they chill in the fridge, they turn a gorgeous hot pink...

Pickled Onions FAQ

More Quick Pickle Recipes

Refrigerator Jalapeno Dill Pickles with jalapeno zing, garlic, and fresh dill require no canning and make perfectly crisp and crunchy dill pickles. Pickling cucumbers at home is easy, anyone can do it. I promise you will enjoy the process as it is quite relaxing.

If you like refrigerator pickles, try these Refrigerator Pickled Green Beans, they are perfect for a Bloody Mary garnish or a healthy snack.

The cold pickling brine gives these Zucchini Pickles a zippy flavor and crisp texture, and what a great way to use up the summer squash that grows so fast in our gardens. Pickling Spice can be made at home, you probably have all the ingredients in your pantry. Try either my Jalapeno Pickled Eggs or my Chili Pepper Pickled Eggs, so easy and a great protein snack.