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.
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.
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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
- 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
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.
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
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.
Pickled red onions stay good in the fridge for 2-3 weeks.
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.
Yes! Peppercorns, cumin seeds, or a bay leaf are great additions to flavor the pickling liquid.
More Condiment Recipes
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Quick Mexican Pickled Onions
Equipment:
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.
when do you add the lime juice?
Oops! I just updated the recipe. You add it with the vinegar.
Yum!!