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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!
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


  • 1 large red onion (sliced thinly - see notes)
  • 4 limes (juiced)
  • 2 tablespoons apple cider vinegar
  • .50 teaspoon salt


  • Add sliced onions to jar
  • Add lime juice, apple cider vinegar and 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



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.


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