0 from 21 votes
Mexican Pickled Onions Recipe
These easy Mexican Pickled Onions add a punch of tangy flavor and a burst of bold color to all your favorite Mexican recipes. This 4-ingredient recipe is super quick to make and adds the perfect finishing touch to tacos, salads, chilis, and more!
Prep Time
5 mins
Resting time
2 hrs
Total Time
2 hrs 5 mins
Servings: 1 cup
Calories: 96 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 large red onion sliced thinly (approximately 1 ½ cup sliced onion)
- 2 cups boiling hot water
- ¾ cup fresh lime juice*
- 2 tablespoons apple cider vinegar red wine vinegar
- 1 teaspoon kosher salt
Optional Add Ins:
- 1 garlic clove sliced thinly (⅛ inch thick slices)
- ½ small jalapeño slice thinly - remove seeds if you like
- ¼ teaspoon cumin seeds
- ¼ whole black peppercorns
- 1 teaspoon honey maple syrup or granulated sugar
- 1 bay leaf
- ¼ teaspoon oregano Mexican oregano if you can get your hands on
- ½ teaspoon all spice berries
- Pinch of red pepper flakes
Instructions
- Place red onion slices in a colander set in a bowl. Pour 2 cups of boiling water over the onion. Gently press with a spoon to make sure that the onions are fully submerged in water. Let it sit for 45 seconds.
- Transfer the now-drained onion slices to a jar with a tight-fitting lid. Pour fresh lime juice and apple cider vinegar over the onions. Add in the salt.
- If you are using any of the optional add-ins, go ahead and add them in.
- Put the lid on and shake until everything is fully combined.
- Place it in the fridge and let it sit for at least 2 hours.
- Serve with your favorite taco, salad, or grain bowl recipes as garnish.
Cup of Yum
Notes
- I highly recommend using freshly squeezed lime juice here, but in a pinch, you can also use store-bought lime juice.
- If you have leftovers, place them in an airtight container in the fridge for up to 2 weeks.
- When you are first placing them in the jar it might feel like you have a lot, but keep in mind that as they sit in the acidic brine juice, they lose some of their volume.
- I use Weck jars for pickling (as you see in the photos), but pint-sized Mason Jars are also ideal. Just make sure that they have a large mouth and a tight-fitting lid.
- Lime juice: I highly recommend using freshly squeezed lime juice here, but in a pinch, you can also use store-bought lime juice.
- Storage: If you have leftovers, place them in an airtight container in the fridge for up to 2 weeks.
- They lose volume as they sit in lime juice and vinegar mixture: When you are first placing them in the jar it might feel like you have a lot, but keep in mind that as they sit in the acidic brine juice, they lose some of their volume.
- Weck Jars or Pint Size Mason Jars are ideal: I use Weck jars for pickling (as you see in the photos), but pint-sized Mason Jars are also ideal. Just make sure that they have a large mouth and a tight-fitting lid.
Nutrition Information
Serving
1cup
Calories
96kcal
(5%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
0.2g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.02g
Sodium
2359mg
(98%)
Potassium
395mg
(11%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
93IU
(2%)
Vitamin C
63mg
(70%)
Calcium
68mg
(7%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 1cup
Amount Per Serving
Calories 96
% Daily Value*
| Serving | 1cup | |
| Calories | 96kcal | 5% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 2359mg | 98% |
| Potassium | 395mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 63mg | 70% |
| Calcium | 68mg | 7% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.