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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.

Forkful of red onions held over the jar

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.

Overhead view of the onions, lime juice, apple cider vinegar and salt

Step two

Slice the onion as thinly as possible (see tips above). Also, take out a large jar.

Sliced onions in a bowl and a jar behind it

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.

All the ingredients for the pickled onions in a jar tipped upside down on the lid

Notice that the liquid doesn’t cover the onions. Don’t fret.

Step five

Turn the jar right-side up for 30 minutes.

Jar of pickled onions right side up

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.

Jar of pink pickled onions after 5 days in the fridge

Transfer to a smaller more appropriate jar.

Pickled onions in a serving 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!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

A forkful of Mexican pickled onions - square

Mexican Pickled Onions

These Mexican pickled onions are the perfect thing to drape over tacos, sandwiches, salads and the list goes on! They are slightly tangy and so delicious!
5 from 16 votes
Print Pin Rate
Course: Condiment
Cuisine: Mexican
Keyword: Mexican pickled onions, onions, pickled onions, taco condiment
Prep Time: 5 minutes
Rest in the refrigerator: 4 days
Total Time: 5 minutes
Servings: 2 cups
Calories: 65kcal

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
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Video

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

Serving: 0.25cup | Calories: 65kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 587mg | Potassium: 217mg | Fiber: 5g | Sugar: 5g | Vitamin A: 65IU | Vitamin C: 43.1mg | Calcium: 57mg | Iron: 0.9mg
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34 Comments

  1. Homemade pickled onions are the best. I love doing red onions too. The perfect topping for burgers and sandwiches this summer. A bbq party must!!

  2. Oh wow I had no idea it was so easy to make pickled onions at home! They look like a little jar of happiness. ๐Ÿ™‚

  3. My favorite taco truck has these and they are amazing! I’ll have to try making them soon, I had no idea it was this easy

    1. I love pickled onions! This is such an easy recipe,thanks for sharing your step by step instructions!

  4. Such a lovely recipe. I love making sandwiches, wraps and Burgers and this topping will surely enhance the taste. Thanks

  5. I think I need to make a bigger batch of these! They go with so many things and love them on my fish tacos!!

  6. I can think of so many things this would be delicious on — it would add such an interesting flavor, and a great pop of color! I’ll have to make some of this to keep on hand!

  7. This is a great recipe! What is it about pickled onions that’s so amazing? I could eat them all the time. But Italian is still my favorite…

  8. Oh my goodness I want these for my hot dogs and burgers! my grandmother used to pickle onions and I know with your easy steps I’ll be able to do the same! Thank you so much for this recipe!

  9. I rarely ever ate Mexican food until I moved to Oklahoma in 2007,..and now i eat it ALL THE TIME! But I’ve never heard of these pickled onions! I will have to give them a try

  10. 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.

  11. Lovely pics and the recipe looks fantastic. I have never tried pickled onions at home. Thanks for sharing.

  12. I have always been curious how to make Mexican pickled onions. Can’t wait to try these next time we have tacos!!

  13. I love how neatly the onions are sliced using mandolin. Homemade onion pickle is THE BEST. For hot dogs, burgers it’s so delicious!

  14. We’re doing taco night on Thursday โ€“ these are gonna be an amazing addition to the topping selection. I’ve never made my own pickled onions but you make it seem easy!