Mexican pickled onions are packed with tangy, zesty, and vibrant flavors! Red onions are quick-pickled, then seasoned with freshly squeezed lime juice and a pinch of salt. They make the perfect condiment or garnish for tacos, burrito bowls, sandwiches, and more.
Why you'll love this recipe
- Quick & easy: This is a quick-pickling recipe, meaning it requires very little effort and time in the kitchen!
- Versatile condiment: Mexican red onions add a pop of color to any dish.
- Packed with flavor: Enjoy a burst of tangy and savory flavors in each bite.
- Nutrient-dense: Red onions contain a whole host of nutrients, from vitamin C to antioxidants like quercetin.
What are Mexican pickled onions?
Originating from Mexico, this pickled creation adds zest and depth to virtually any of your favorite dishes. Once marinated, the red onions turn an eye-catching vibrant pink hue.
They have a balanced tangy, savory taste and crisp texture, thanks to the freshly squeezed lime juice. Plus, they’re incredibly easy to customize with seasonings like Mexican oregano, peppercorns, cloves, and cumin seeds.
I love to serve my Mexican pickled onions alongside tacos, sandwiches, burrito bowls, salads, and grain bowls to elevate the taste. Once you take your first bite, you won’t be able to stop!
Ingredients & Substitutions
- Red onions: Add sweetness and a vibrant color. Red onions can be substituted with shallots for a milder flavor. You can also use white or yellow onions if you prefer.
- Lime juice: Provides acidity and zesty flavor. If limes are unavailable, apple cider vinegar or regular white vinegar make good alternatives.
- Salt: Enhances the flavor of the onions. Use kosher salt, pickling salt, or non-iodized sea salt to prevent a cloudy brine and funky taste.
How to make Mexican pickled onions
- Step 1: Slice your red onions nice and thin, either ringed or lengthwise. Next, squeeze the juice out of the limes and save the squeezed lime halves for later.
- Step 2: Submerge the onion slices in hot water in a mixing bowl. Let them soften for about 20 minutes, then drain the water and pop them into a mason jar.
- Step 3: Pour in the lime juice, sprinkle the salt, and shake the jar to thoroughly combine the pickling mixture. Let the onions marinate for about 15 minutes, then push them into the lime juice using the leftover lime rinds.
- Step 4: Chill the jar in the fridge for at least 24 hours until they turn a vibrant pink hue. Now your Mexican pickled onions are ready to be enjoyed!
How to use Mexican pickled onions
With their bright and tangy notes, Mexican red onions are a versatile condiment that can elevate so many dishes! Test some of these ideas out:
- Tacos & burritos: Layer them atop your favorite fillings for an added burst of flavor. Try it with this savory tofu ground beef.
- Salads: Mix them into a fresh mango cucumber salad to create a tangy crunch.
- Sandwiches: Sprinkle a handful on a banh mi or lettuce wraps for a zesty twist.
- Avocado toast: A few pickled onions add just the right contrast to creamy avocado.
- Bowls: Stir them into grain or protein bowls for an extra layer of taste.
Storage & Reheating
Mexican pickled onions are perfect to make ahead since they store so well! Just follow these simple instructions:
- Fridge: Store your pickled onions in a sealed container for up to 2 weeks. I find glass mason jars always preserve the onions best.
- Freezer: Since the texture will change too much when thawed, I don’t recommend freezing pickled onions.
- Prep ahead: You can make this recipe up to a week ahead of time, which really helps with flavor development.
Variations
- Spicy: Add thinly sliced jalapeños for some heat.
- More vegetables: Mix in sliced bell peppers or carrots for a colorful addition.
- Spices: Sprinkle in dried Mexican oregano, cumin seeds, whole cloves, coriander seeds, a few bay leaves, or some whole peppercorns to infuse more flavor.
- Garlic: Try pickling the onions with fresh garlic cloves for a zesty, savory element.
- Onions: Instead of red onions, try pickling white or yellow onions.
- Sweet: Add a pinch of sugar to balance the tanginess of the recipe.
Top tips
- Use fresh limes: Always use freshly squeezed lime juice for the best flavor.
- Submerge the onions: Ensure the onions are completely submerged in the lime juice for even pickling. Save the leftover lime halves to keep the onions covered.
- Cut thin slices: Make sure you cut thin slices of onion so they pickle quickly and evenly.
- Have patience: The longer you can wait after storing them, the better they will taste.
- Use a clean fork: Always use a clean fork or spoon to serve your Mexican red onions so there are no contaminants introduced to the jar.
- Store them in glass jars: Use glass mason jars for storing the onions. They’re the most sterile option and preserve the flavors best.
FAQ
Make sure to submerge sliced onions in hot water before transferring them into a mason jar. If your onions aren’t turning pink yet, you’ll need to give them some more time in the fridge. Also, double-check that they are fully submerged in lime juice.
Although you can technically eat Mexican pickled onions immediately after preparing them, they're best consumed after 24 hours. If you’re not able to wait, give them at least a few hours.
Of course! If you want to add more flavor, try incorporating cumin seeds, chili flakes, mustard seeds, whole cloves, coriander seeds, bay leaves, or Mexican oregano.
More condiments
If you enjoyed this Mexican pickled onions recipe, check out some more pickling recipes and other condiments like these:
- Quick-Pickled Vegetables: Options for radishes, asparagus, carrots, and more.
- Quick-Pickled Beets Without Sugar: A sweet, tangy, and tender snack.
- Butter Bean Hummus: Creamy butter beans mixed with lemons, tahini, and spices.
- Red Pepper Pesto: Featuring vibrant bell peppers, sun-dried tomatoes, and fresh basil.
Mexican Pickled Onions
DESCRIPTION
INGREDIENTS
- 1 whole red onions small
- ½ cup lime juice freshly squeezed
- 1 teaspoon salt
METHOD
- Peel and slice red onions into thin rings or lengthwise. Squeeze out all the lime juice from limes.Note: Do not throw away the leftover limes halves just yet.
- Place the onions into a mixing bowl and submerge it with hot water (about 140℉). Let it sit for 20 minutes.
- Drain out the onions and transfer them into a mason jar. Add lime juice, salt, and screw the lid tight to give it a good shake. Let it sit for 15 minutes till the onions soften.
- Unscrew the lid and push down the onions into the lime juice using the leftover lime halves. Screw the lid back on while the lime halves will weigh down the onions; keeping them submerged in lime juice.
- Store in the refrigerator for at least 24 hours till onions soften and turn bright pink on color.
NOTES
- Use fresh limes: Always use freshly squeezed lime juice for the best flavor.
- Submerge the onions: Ensure the onions are completely submerged in the lime juice for even pickling. Save the leftover lime halves to keep the onions covered.
- Cut thin slices: Make sure you cut thin slices of onion so they pickle quickly and evenly.
- Have patience: The longer you can wait after storing them, the better they will taste.
- Use a clean fork: Always use a clean fork or spoon to serve your Mexican red onions so there are no contaminants introduced to the jar.
- Store them in glass jars: Use glass mason jars for storing the onions. They’re the most sterile option and preserve the flavors best.
Leave a Reply