I love these Mexican pickled onions so much. They’re so simple, so flavorful, and so beautiful (that bright pink color!) that I just can’t get enough.
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This quick and easy Mexican pickled onions recipe makes frequent appearances on my table. I like to keep a jar of these pickled red onions in my fridge at all times. Just a few slivers can really dress up a simple taco or sandwich.
With just 3 ingredients, 5 minutes of hands-on prep time, and 30 minutes for the magic pickling action to take place, these delicious pickled red onions can be on the table in no time.
Mexican Pickled Onions Aren’t Just for Tacos
Lime juice makes these quick pickled red onions a perfect match for Mexican food. I made up a batch to top some tacos a couple of weeks ago.
Since then I’ve put them on scrambled eggs; a pita sandwich stuffed with broiled salmon; a salad with Romaine lettuce, feta cheese, and tomatoes; bagels and lox; and about a million other things.
What ingredients do you need to make pickled red onions?
Did I mention they only have three ingredients? Yep.
- Red onions: One large red onion makes enough to fill a pint-size jar. Slice the onion as thinly as you can, using either a sharp knife or a mandoline.
- Lime juice: Acid is the first key to pickling onions. Many people use vinegar, like apple cider vinegar or rice vinegar, to make pickled onions. I love the bright citrus flavor lime juice brings to the table, though.
- Salt: This is key number two to perfect quick pickled red onions. Salt helps to break down the raw onion, which facilitates the pickling action of the lime juice.
How do you make them?
It’s seriously as easy as 1, 2, 3!
- Thinly slice the red onion.
2. Pour boiling water over the onions and let stand for about 10 to 20 seconds before draining.
3. Add salt and freshly squeezed lime juice.
Pickled Red Onions Have Tons of Flavor with Less Bite than Raw
I love the bright snappy flavor of onions, especially in Mexican food. But I don’t really like onions raw.
Here, though, the onions are quickly blanched in boiling water to tame their bite, and then pickled in lime juice and salt.
This recipe takes less than 5 minutes of hands-on time to make. Your pickled red onions will be good to go after sitting for just 30 minutes. And they get even better and better after a day (or a week) in your refrigerator.
Mexican pickled onions frequently asked questions
Yes! I like to add chiles to my Mexican pickled onions. I often have jalapeno peppers in the house, in which case I’ll just slice one into rings or strips and add it along with the sliced onions.
Habanero peppers are also great to add here for an extra kick of spice. Like with jalapenos, I slice the habanero thinly and add it along with the sliced onion. Habanero peppers are small, but they pack a lot of heat, so you only need one!
You can also add other vegetables like thinly sliced radishes or carrots. Radishes can be added after you drain the water off of the onions. Add carrots to the bowl with the onions before pouring the boiling water over them.
You can also add whole spices like coriander seeds, cumin seeds, cloves, or a cinnamon stick. Add these after draining off the boiling water.
If you don’t have lots of limes, you can use distilled white vinegar, apple cider vinegar, or rice vinegar in place of the lime juice. The flavor will be different, but still delish!
You can absolutely make Mexican pickled onions with white onions or yellow onions. They won’t be as pretty, and they’ll likely be slightly less sweet, but they will still be delicious!
You can also use sweet onions like Vidalia onions, which will be sweet like the red onions, but without the bright pink color.
This is one of those things that people are very passionate about. If this goes against everything your grandmother taught you about pickling onions, you can certainly skip this step.
I like to blanch the onions first because it softens them up so that they can pickle in the lime juice quickly. These pickled onions are ready to eat within 30 minutes.
They are great on just about anything. I add them to salads or use them to top chili or stews, put them in tacos and burritos, on sandwiches, hamburgers, cheeseburgers, bagels, falafel pitas, hummus, or add them to a platter of dips and appetizers.
At least a month. I mean, they’ll probably disappear way faster than that. But if you have any left, they’ll still be perfectly delicious and safe to eat.
Keep a Jar of Quick Pickled Red Onions in the Fridge
Mexican Pickled Onions will last for at least a month in your refrigerator, and I guarantee you will not run out of ideas for things to put them on. May I suggest:
- Chicken Enchiladas
- Fish Tacos, or really any type of tacos or tostadas
- Grilled meat or fish
- Chickpea Burgers
- Sandwiches (mmm, how about on a tuna, chicken, or egg salad sandwich? Or on top of a bagel with cream cheese and lox! Or pulled pork sandwiches.)
- Burgers (they’re a great way to add punch to a turkey burger!)
- Hot dogs or sausage sandwiches
- Cochinita pibil (a Yucatecan specialty of pork braised in banana leaves)
I could go on and on. But bottom line, you should make these Mexican pickled onions now. You won’t regret it.
- 1 large red onion, halved and thinly sliced
- 1/2 cup lime juice (from about 6 limes)
- 1 1/2 teaspoons kosher salt
- Put a kettle of water on the stove to boil. Place the sliced onions in a heat-proof and non-reactive bowl (glass or ceramic). When the water boils, pour it over the onions to cover. Stir and let sit for about 10 seconds, then pour into a colander to drain.
- Return the onions to the bowl and add the lime juice and salt. Stir to mix well. Let sit for 30 minutes before serving. Store in a covered glass container in the refrigerator for up to 3 weeks.
Amount Per Serving Calories 9Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 318mgCarbohydrates 2gFiber 0gSugar 1gProtein 0g