Mexican Pickled Onions
This Mexican pickled onions recipe makes the perfect condiment. You can dollop the onions on salads, tacos, fajitas, sandwiches and so many other yummy foods! The list is endless.
It’s no surprise that my favorite cuisine is Mexican. 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. I would make my recipes as spicy as all get out if Christopher could take spice. But alas, he can’t.
These Mexican pickled onions aren’t spicy though, so he can eat them. And the recipe is easy to make. The hardest part is waiting the four days for the 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 the knife, that means using 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.
How to make Mexican pickled onions
Step one
Gather the ingredients – red or Vidalia 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 jar.
Step four
Add lime juice, apple cider vinegar and salt in the jar. Cap it and turn the jar upside down. Leave it on the counter for 30 minutes.
Notice that the liquid doesn’t cover the onions. Don’t fret.
Step five
Turn the jar right-side up for 30 minutes.
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.
Transfer to a smaller more appropriate jar.
That’s it! Now, all that’s left to do is drape the Mexican pickled onions on some tacos or something equally as delicious! Woohoo!
I hope you enjoyed this recipe.
And as always, may all your dishes be delish!
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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
- Enjoy
Equipment
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Notes
- 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.
