Mexican Pickled Onions
This recipe for Mexican pickled onions is the ultimate versatile condiment. Whether spooned over salads, tacos, fajitas, sandwiches, or a myriad of other delicious dishes, these onions add a vibrant and tasty flair. The possibilities for their use are practically endless!
I love the flavor of Mexican food, and it’s my favorite cuisine. The love affair started when I worked at a Mexican restaurant right out of college. Before that, I never thought anything would usurp the number one place in my heart reserved for Italian food. How wrong I was!
These days, I could eat Mexican once a week and often do. If Christopher could take spice, I would make my recipes spicy. But alas, he can’t.
However, these Mexican pickled onions aren’t spicy, so he can eat them. The recipe is also easy to make. The hardest part is waiting four days to taste these pickled red onions to marinate and become delicious!
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Helpful tips
- If you aren’t fond of red onion, use a Vidalia onion, which is sweeter. Just know that it won’t turn red as it pickles.
- Use a large onion or a few medium onions.
- Slice the onion as thinly as you can. Unless you are a whizz with a sharp chef’s knife, use a mandolin or a food processor.
- Don’t be alarmed that the onion will fill the jar, but the liquid will NOT cover the onion. The onion shrinks and is marinated as it sits in the fridge.
- You can store pickled onions in the fridge for at least a month.
- Even though I’m using apple cider vinegar, you can substitute white vinegar.
- Sometimes, if I know hubby isn’t going to eat this condiment, I add red pepper flakes.
How to make Mexican pickled onions
Step one
Gather the ingredients – red onion, lime, apple cider vinegar, and salt.
Step two
Slice the onion as thinly as possible (see tips above). Also, take out a large jar.
Step three
Stuff the onion in the mason jar.
Step four
Add lime juice, apple cider vinegar, and salt to the jar. (A) Cap it and turn the jar upside down. Leave it on the counter for 30 minutes. (B)
Notice that the liquid doesn’t cover the onions. Don’t fret.
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Step five
Turn the jar right-side up for 30 minutes. (C)
Step six
Turn the jar on its side for 30 minutes.
Place in the refrigerator for four days.
Here’s what it looks like after the four days. Look how much the onions shrank. (D) And the vibrant color!
Transfer to a smaller more appropriate jar.
Yum!
That’s it! Now, all that’s left to do is drape the pickled onions on your favorite Mexican dishes like tacos, nachos, refried beans or something equally as delicious! Woohoo!
I hope you enjoyed this Mexican pickled onion recipe.
Other Mexican dishes
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Mexican Pickled Onions
Ingredients
- 1 large red onion (sliced thinly – see notes)
- 4 limes (juiced)
- 2 tablespoons apple cider vinegar
- .50 teaspoon salt
Instructions
- Add sliced onions to jar.1 large red onion
- Add lime juice, apple cider vinegar and salt.4 limes, 2 tablespoons apple cider vinegar, .50 teaspoon salt
- Cap jar and turn upside down and leave on the counter for 30 minutes.
- Turn the jar rightside up for 30 minutes. Next turn it on the side for 30 minutes.
- Place in fridge for four days. The onions will shrink and now the liquid will almost be covering the onions.
- Transfer to a better fitting jar.
- Serve, smile, and enjoy.
Equipment
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Notes
Helpful tips
- If you aren’t fond of red onion, you can use a Vidalia onion, which is sweeter. Just know that it won’t turn red while it pickles.
- Use a large onion or a few medium onions.
- Slice the onion as thinly as you can. So, unless you are a whizz with the knife, you can use a mandolin or you can use a food processor.
- Don’t be alarmed but the onion will fill the jar but the liquid will NOT cover the onion. The onion will shrink as it sits in the fridge.
- You can store pickled onions in the fridge for at least a month.
Nutrition
Originally published July of 2019.
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
What a great recipe! Love enjoying these on my salads for lunch! Delish!
Thanks so much Beth! 🙂
Oh wow, these are so easy and delicious and I call them my like a little jar of happiness. 🙂
Hehe, Laura. I love that! 🙂
My favorite taco truck has these and it made me find your recipe. It’s so easy and delicious. Thanks.
Thank you, Michelle!
I love pickled onions! This is such an easy recipe,thanks for sharing your step by step instructions!
Thank you Anne! I appreciate your comment!
Such a lovely recipe. I love putting it on sandwiches, wraps and Burgers. Thanks.
Those ideas are perfect for the onions. Thanks for your comment Veena!
I think I need to make a bigger batch of these! I used them on so many things that now they are gone. My favorite is putting them on my fish tacos!!
Yay! Carrie. I love these onions on tacos.
I rarely ever ate Mexican food until I moved to Oklahoma in 2007,..and now I eat it ALL THE TIME! These pickled onions are fabulous and my new favorite condiment!
I’m glad you enjoyed them, Karyl. Thanks for letting me know.
These taste delicious, but to be completely honest with you – my favorite part is the color. It’s just so gorgeous! It ends up making everything they go on look even prettier.
Thanks Leslie! Yes, I love the color – it’s such a pretty pink!
This recipe is fantastic. I love them on tacos. Thanks for sharing.
Thank you Kushi!
I can’t believe how easy this recipe is. It’s perfect on our tacos and now we’re making tostadas tonight.
Thanks, Kylie. They are so delicious and glad you enjoyed them.
I made this and it’s wonderful on hot dogs and burgers.
Thanks Jo
Love this recipe. We’re doing taco night on Thursday and these are gonna be an amazing addition to the topping selection.
Thanks Jordan. They are super easy to make and everyone enjoys them!