Quick Mexican Pickled Onions

Quick and easy Mexican Pickle Onions Recipe using red onions and vinegar as its base. A very popular 5-ingredient condiment in Mexico for tacos, tostadas, tortas, and more!

Do you love pickled onions? I sure do! Pickling onions transforms them from pungent and crunchy to tangy and crisp, changing their color from purple to pink-ish.

To boost their flavor, I added some salt and pepper and then sugar to balance out the acidity of the vinegar.

These will make burgers, tacos, eggs, and many other dishes much more delish!

Ingredients and Substitutions

For a 24 ounces jar, you will need:

• Red onions (1 about ⅛-inch thick): You may use white or yellow onions instead. However, the marinated onions will not turn into pink onions  and will not be as bright and beautiful as when using red onions. Of course, you can skip the onions and use this same recipe to pickle radishes, carrots, bell peppers, beets, or cucumbers instead.
• Vinegar (1 cup): I used distilled white vinegar because that was what I had at home, but apple cider vinegar, red white vinegar, or rice vinegar will make even tastier Mexican pickled red onions.
• Granulated sugar (2 tablespoons): You can easily replace this with maple syrup, honey, or brown sugar. It is crucial to pick one of these to balance out the acidity of the vinegar and not wind up with a super-pungent condiment. Believe me, sweet pickled onions taste better!
• Salt and Pepper (1 teaspoon of each): These will season the pickles, but if you prefer spicy pickled onions, use red pepper flakes instead of ground black pepper. To make these pickled onions for tacos more interesting, add some other spices like toasted cumin seeds, coriander, fennel seeds, allspice, caraway, star anise, black peppercorns, or juniper berries.

How to Make Mexican Pickled Onions

1. In a microwave-safe container, heat the vinegar, sugar, salt, and pepper for about 2-3 minutes in the microwave or until hot. Or, heat the mixture in a pan over high heat on the stovetop until it just starts to boil.
2. Place thinly sliced red onions in a 16-24-ounce glass jar or glass container.
3. Pour the pickling liquid on top of the onions, close the lid tightly, shake the jar, and let marinate at room temperature for at least 30 minutes.

If you don’t plan on serving them right away, make sure the jar is cool before storing in the fridge for up to 2 weeks. The longer they soak, the softer, sweeter, and pinker in color they’ll become!

Variations for Pickled Onions

• Mexican spicy pickled onions: add extra ingredients such as sliced jalapeno and whole cumin, coriander seeds, and  Mexican oregano to the pickling liquid.
• Nordic version: add fresh dill, caraway, and peppercorns.
• Indian pickled onions: combine fennel seeds, coriander and either fenugreek or cilantro.

These will add complexity to your pickled onions although they are not essential for pickling.

Making Pickled Red Onions (2 Ways)

There are a couple of ways to pickle red onions:

1. WITHOUT A HOT LIQUID: That is, simply curing them in lime juice. This makes their strong flavor more palatable to those who aren't huge onion fans. To do this, there is no need to mix them in a hot liquid. Just toss together sliced onions, lime juice, a little bit of vinegar, salt, pepper, and sugar at least 30 minutes before serving in order to elevate your Mexican dishes. Make sure to use a glass container since metal & plastic are not good choices for curing in lime juice.
2. WITH A HOT LIQUID: My favorite way to pickle red onions is hot vinegar because it extends the life of this condiment. To do this, heat vinegar and mix with sliced onions, salt, pepper, and sugar and let marinate for 30 minutes. This short period also gives enough time for the liquid to cool down, making these easy pickled red onions ready to use in your favorite dishes.

Reasons to Make Quick Pickled Onions

• These pickled red onions are ready to serve after a 30-minute cooling period. Just slice the red onions, mix the rest of the ingredients in a Mason jar, and let marinate for 30 minutes.
• They are made with pantry ingredients and are low-cost and flavorful.
• Leftovers can be easily stored in the fridge for up to 2 weeks and used several times in many  different dishes.
• They are a versatile condiment, known in Mexico as cebolla curtida, that boosts the flavor of burgers, tacos, tostadas, sandwiches, salads, power bowls, eggs, grilled meats, and more.

Uses for Mexican Pickled Onions

These will add complexity to your pickled onions although they are not essential for pickling. They remind me of Chamoy and Tajin boosting the flavor of these Mexican fruit cups.

• Spicy Shrimp Street Tacos
• Chicken Burritos
• Loaded Chicken Nachos
• X-Tudo (Brazilian Burger)
• Sandwiches
• Raw Salad
• Sunny Side Up Eggs
• Hot Dog (Cachorro Quente)
• Pulled Pork
• Blackstone Pork Chops
• Brazilian Pork Ribs
• Or anything else that needs a crisp, spicy-sweet finish!

Expert Tips for Mexican Pickled Onions

Slice the onions thinly

• Whether you’re making pickled white onions or red onions, the trick works the same! Make sure to slice the onions very thin (about ⅛-inch), so they soften up and absorb the acidity of the vinegar or lime juice quickly. Slice them with a sharp chef’s knife or a mandoline.
• Of course, you can slice the onions thicker (about ¼-inch) for more of a crunch. But they will need more time to soften (about 1 hour or more) and give the vinegar or lime juice time to reach all the way through the onion.

Choose the vinegar well

I used distilled white vinegar because that was what I had at home, but I usually prefer to use apple cider vinegar or a combination of apple cider vinegar and distilled vinegar.

A sweetener is key

I use granulated sugar more often for obvious reasons but you can use maple syrup or honey instead, making these pickles naturally sweetened. A sweetener is key for a well-balanced flavor-- otherwise the onions will be too pungent.

Make a large amount

Our pickled red onions recipe yields a pint-sized jar's worth, but you can double or even triple the recipe for a big party or barbecue. Use several pint jars or one large jar!

Contact with hot vinegar

If you get too close to hot vinegar and inhale it, it may be overwhelming. Run your stovetop vent while making this condiment and don’t get too close to the liquid.

Frequently Asked Questions

1. How long do Mexican pickled onions last?
   Mexican pickled onions can last up to 2 weeks when stored in an airtight container in the refrigerator. The onions will continue to pickle and develop more flavor over time. 
   
2. What can I use Mexican pickled onions for?
   Mexican pickled onions are a great topping for tacos, burritos, grilled meats, and salads. You can also serve them with nachos or use them in sandwiches and burgers for a tangy kick. 
   
3. Can I adjust the sweetness or tanginess of the pickled onions?
   Yes! If you prefer sweeter pickled onions, you can add a little more sugar. For a tangier version, increase the vinegar. Taste the mixture before pickling to adjust to your preference. 
   
4. Can I use other types of onions for this recipe?
   While red onions are traditionally used for Mexican pickled onions, you can use other types of onions like yellow or white onions. However, the color and flavor will vary slightly. 
   
5. How spicy are Mexican pickled onions?
   Mexican pickled onions are typically mild in spice. If you prefer a spicier version, add sliced jalapeños or chili flakes to the pickling liquid. 
   
6. Can I use these pickled onions in other cuisines?
   Absolutely! While they’re traditionally used in Mexican dishes, these pickled onions are a great addition to sandwiches, burgers, grilled meats, and even charcuterie boards.

PIN & ENJOY!

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