Mexican Pickled Red Onions Recipe
Make Pickled Red Onions with no canning. These are an easy beginner pickle that takes 10 minutes to prepare and ready to eat in 30 minutes but taste even better after a couple of days. Great condiment for Mexican food like tacos, tostadas, or top salads, hamburgers, pulled pork or grilled cheese sandwiches.
Servings: 4 cups
- 1 small red onion 8 ounces, cut into ¼" half-moon slices
- 3 whole limes juiced
- ½ cup water
- ½ cup white vinegar
- 1 teaspoon sea salt
- ½ teaspoon dried oregano
- 2 bay leaves
- 2 whole jalapenos serano chilies or habenero hot peppers
Slice red onions into ¼" thin half-moon strips with a chef's knife. Juice all 3 limes.
In a small pan, bring to a boil the water, white vinegar, sea salt, oregano and bay leaves. Turn off heat. Add the sliced onions and lime juice, and let cool.
Once the onions cool down, add into a jar or container with the pickle brine liquid. Add 1-2 chiles, you can slice them if you wish.
Clamp the jar closed, or place the lid on and store in the refrigerator for up to 4 weeks.
You can use your onions after 30 minutes, but the flavor will be better after waiting overnight.
Try on tacos, salads, hamburgers, pulled pork sliders, and slow cooker pulled pork sandwiches.
Keep in an airtight glass jar in the refrigerator for up to 3-4 weeks.
Red Onion Sizes
A large red onion weighs approximately 14 oz, they will of course vary.
A small red onion weighs approximately 9 oz, they will of course vary.
You can use any type of onion for this recipe such as white, yellow, or sweet Maui yellow onions. The color will be different based on the onion you use.
You can use any type of vinegar for this recipe such as rice vinegar, white wine vinegar, or apple cider vinegar.
Calories: 18kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 585mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg