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Home > Quick & Easy > Quick Mexican Pickled Red Onions Recipe

Quick Mexican Pickled Red Onions Recipe

January 4, 2021 by Denise Browning 1 Comment / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS

Gluten FreeDairy FreeKeto

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

Mexican pickled red onions ina jar and garnishes on the side

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

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

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

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.

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.

condiment in a jar witha fork on the side

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 1/8-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 1/4-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.

Ingredients and Substitutions

  • Red onions: 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: 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: 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: 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.

ingredientes for pickled onions on a marble baord

How to Make Mexican Pickled Red 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 pickling liquid on top of onions, close 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 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.

Uses for Mexican Pickled Red Onions

These Mexican pickled red onions are quite delicious on:

  • 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
  • Grilled Pork Chops
  • Brazilian Pork Ribs
  • Or anything else that needs a crisp, spicy-sweet finish!

PIN & ENJOY!

close up of pickled red onions

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pikled red onions in a jar with garnishes on the side
Print Pin

Mexican Pickled Red Onions Recipe

Learn how to make this quick Mexican pickled red onions recipe in just 35 minutes to  serve with your favorite dishes.  It’s tangy and crisp with a touch of sweeteness, making  the perfect condiment for tacos, burritos, nachos, burgers, pulled pork, and more.
Course:Condiment
Cuisine:Mexican
Keywords:condiment recipe, Mexican pickled red onions
Prep Time 5 minutes
Cook Time 2 minutes
Resting time 30 minutes
Total Time 37 minutes
Servings 24 ounces jar
Calories8 kcal
Author Denise Browning
Cost $ 0.10 per ounce

Equipment

  • Mason jar
  • Bowl or pan
  • Microwave or stove
  • knife
  • cutting board

Ingredients

  • 1 red onion thinly sliced (about 1/8-inch thick)
  • 1 cup vinegar use apple cider vinegar, red wine vinegar, rice vinegar, or distilled white vinegar.
  • 1 tsp salt
  • 1 tsp ground black pepper for a spicy version use ½ tsp of red pepper flakes instead
  • 2 tbsp sugar you can use honey, brown sugar, or maple syrup instead. If you are on a keto diet, use a sugar-free sweetener.

Instructions

  • 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 just beginning to boil.
  • Place thinly sliced red onions in a 16-24 ounce glass jar or glass container.
  • Pour pickling liquid on top of onions, close lid tightly, shake the jar, and let marinate at room temperature for at least 30 minutes.

Recipe Notes

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!

Nutrition

Calories: 8kcal | Carbohydrates: 1g | Sodium: 97mg | Potassium: 7mg | Sugar: 1g | Calcium: 2mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

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Filed Under: 5 Ingredients or Less, American Recipes, Dairy-Free, Gluten-Free, Keto, Quick & Easy

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Comments

  1. John / Kitchen Riffs

    January 6, 2021 at 8:52 am

    Love pickled onions. Usually make a batch or two every year. Your recipe is somewhat different from mine — gotta try yours! Thanks.

    Reply

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I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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