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    Bites with Bri » Mexican » Mexican Pickled Onions

    Mexican Pickled Onions

    Published: Jun 16, 2022 by Brianna May · This post may contain affiliate links.

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    These easy Mexican Pickled Onions are a delicious topping for tacos, sandwiches, salads, and more. They only require a few simple ingredients, like red onions and lime juice, and can be served within 30 minutes of pickling. 

    Mexican pickled onions in a metal cup.

    These Mexican pickled onions with jalapeños are one of my go-to easy toppings for taco night, along with my Jalapeño Crema & Mango Habanero Salsa. 

    Pickling onions is a great way to preserve them so they do not spoil. If you have a bunch of yellow or white onions, try my Caramelized Mushrooms and Onions recipe. 

    My Chipotle Fajita Veggies recipe, a vegetarian taco filling or topping, is another great red onion recipe.

    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients & Substitutions
    • How to Make Mexican Pickled Onions
    • Recipe Serving Suggestions
    • Expert Tips & Variations
    • Recipe FAQs
    • More Condiment Recipes
    • Quick Mexican Pickled Onions

    Why You’ll Love This Recipe

    • Pickled red onions have a vibrant color and flavor. They are sweet and tangy.
    • Mexican pickled red onions use a combination of lime juice and vinegar.
    • Pickled vegetables can last up to 3 weeks when stored in the refrigerator. 
    • This Mexican marinated onion recipe uses a quick pickling method. There is no jar sterilization or water bath needed. You also do not need to brine or blanch the onions before pickling. 
    • These onions are super versatile. Serve them on tacos, salads, sandwiches, chili, and more.

    Ingredients & Substitutions

    Ingredients needed to make mexican pickled onions in glass bowls.
    • Apple Cider Vinegar: You can use vinegar you have on hand, like white distilled, red wine, or rice vinegar. You can also use a combination of two.
    • Jalapeño: You can omit these. Using only one jalapeño does not add much spice to the onions. You do not have to remove the seeds or membrane, but you can to make them even less spicy. You can also add a pinch of red pepper flakes for some spice.

    Complete list of ingredients and amounts is located on the recipe card below.

    How to Make Mexican Pickled Onions

    Quick Overview

    • Make the pickling liquid.
    • Pour it over the onions and jalapeños.
    • Marinate.

    Step by Step Instructions

    A 3 photo collage showing how to make pickling liquid.

    Step 1: In a saucepan, over medium high heat, stir together the water, vinegar, sugar, and salt.

    Step 2: Bring to a boil.

    Step 3: Place the onions and jalapeños in a large glass bowl. Pour the boiling mixture over the onions.

    A 3 photo collage showing onions after they have been sitting at room temperature.

    The onion mixture will turn bright pink.

    Step 4: Use a spoon to press the onions down so that they are covered with the liquid.

    Step 5: Let the onions sit at room temperature for at least 30 minutes (and up to 1 hour) before serving.

    Step 6: Transfer to an airtight container and store in the refrigerator for 2-3 weeks.

    Recipe Serving Suggestions

    Mexican marinated onions add a tangy, sweet, and spicy flavor to a variety of dishes. Here are some of my favorite recipes to serve them on:

    • Tacos: Corn Tortilla Quesadillas or Instant Pot Shredded Beef tacos
    • Casseroles: Green Chile Beef Enchiladas or Walking Taco Casserole
    • Soups: Crockpot Cream Cheese Chicken Chili or Instant Pot Chili (No Beans) 
    • Eggs: Over Hard Eggs

    Sandwiches:BLT Slider or Instant Pot Pulled BBQ Chicken slider

    Expert Tips & Variations

    • Make these Mexican pickled onions in advance. They only get better with time!
    • Let the onion mixture marinate for at least 30 minutes before serving. The onions need time to pickle and soften. The thinner the onions, the faster they will pickle. 
    • Store leftover lime pickled red onions in an airtight container in the refrigerator. They stay good for 2-3 weeks. 
    • Mix up the veggies. Thinly sliced habaneros, garlic cloves, carrots, or radishes pickle are great additions. You can double the pickling liquid if needed.

    Recipe FAQs

    Why do you soak onions in brine before pickling?

    Brining onions is the process of soaking the onions in salt water before pickling. It helps remove moisture from the onions. I find this step unnecessary for quick pickled onions. 

    How long can pickled onions stay in the fridge?

    Pickled red onions stay good in the fridge for 2-3 weeks.

    What is the difference between shallots and pickling onions?

    Pickling onions are onions that are picked while they are smaller than regular onions. Shallots are a type of onion. They are sweeter and less sharp. 

    Can you add other spices to these Spanish pickled onions?

    Yes! Peppercorns, cumin seeds, or a bay leaf are great additions to flavor the pickling liquid.

    More Condiment Recipes

    • Butternut Squash Ravioli Sauce
    • Simple Honey Glaze for Ham Recipe
    • Garlic Bread Spread
    • Substitute for Pumpkin Pie Spice

    If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

    Sign up for my weekly newsletter!
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    5 from 11 votes

    Quick Mexican Pickled Onions

    These easy Mexican Pickled Onions are a delicious topping for tacos, sandwiches, salads, and more. They only require a few simple ingredients, like red onions and lime juice, and can be served within 30 minutes of pickling.
    Servings10 people
    Prep30 minutes
    Cook5 minutes
    Total35 minutes
    Course: Sauce/Dip
    Cuisine: Mexican
    Author: Brianna May

    Equipment:

    • Mandoline Slicer
    • Nonstick pan/pot

    Ingredients:

    • 1 ½ cups water
    • 1 cup apple cider vinegar*
    • 1 lime, juiced
    • ¼ cup granulated sugar
    • 1 heaping tablespoon salt
    • 2 small red onions, thinly sliced
    • 1-2 jalapeños, thinly sliced*

    Instructions:

    • In a saucepan, over medium high heat, stir together the water, vinegar, sugar, and salt.
    • Bring to a boil.
    • Place the onions and jalapeños in a large glass bowl. Pour the boiling mixture over the onions.
    • Use a spoon to press the onions down so that they are covered with the liquid.
    • Let the onions sit at room temperature for at least 30 minutes (and up to 1 hour) before serving.
    • Transfer to an airtight container and store in the refrigerator for 2-3 weeks.

    Notes:

    • Apple Cider Vinegar: You can use vinegar you have on hand, like white distilled, red wine, or rice vinegar. You can also use a combination of two.
    • Jalapeño: You can omit these. Using only one jalapeño does not add much spice to the onions. You do not have to remove the seeds or membrane, but you can to make them even less spicy. You can also add a pinch of red pepper flakes for some spice.
    • Make these Mexican pickled onions in advance. They only get better with time!
    • Let the onion mixture marinate for at least 30 minutes before serving. The onions need time to pickle and soften. The thinner the onions, the faster they will pickle. 
    • Mix up the veggies. Thinly sliced habaneros, garlic cloves, carrots, or radishes pickle are great additions. You can double the pickling liquid if needed.

    NUTRITION:

    Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Fiber: 1g | Sugar: 6g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Reader Interactions

    Comments

    1. Tammie

      August 14, 2022 at 8:25 am

      when do you add the lime juice?

      Reply
      • Brianna May

        August 14, 2022 at 12:44 pm

        Oops! I just updated the recipe. You add it with the vinegar.

        Reply
    2. Karen

      June 17, 2022 at 2:36 pm

      5 stars
      Yum!!

      Reply

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    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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