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.
Servings: 10 people
Calories: 35kcal
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.
Nutrition
Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Fiber: 1g | Sugar: 6g