These Mexican Pickled Onions go great with just about anything! Unlike most pickled vegetables, these pickled onions are sugar free. We like to add them on top of salads, tacos, and enchiladas. I love to make this simple recipe in bulk each month so that I always have them in my refrigerator when I make a dish that will pair well with them.
These pickled onions are tart from the vinegar but also still give you the taste of raw onion without being overpowering. The red onion is what causes the liquid of the jar to get the beautiful natural pink coloring to it. These are a great addition to some of my favorite meals on my blog like my Sheet Pan Chicken Fajitas, Shredded Lamb Power Bowls, Steak Taco Salad, Sheet Pan Shrimp Tacos, Dairy Free Enchiladas, Buffalo Shrimp Tacos, Halibut Fish Tacos or just about any Mexican Cuisine!I love adding them to salads too. These fun onions are the perfect condiment with just about any meal.
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Why You Will Love This Recipe
- These mexican onions are so simple! With only six ingredients and less than 10 minutes you will have a jar of pickled onions sitting in your refrigerator for whenever you need them.
- This easy recipe is naturally gluten free, sugar free, soy free, paleo, whole30, and vegan.
- Most recipes call for an extensive pickling process with boiling water and allowing the onions to soak in hot water or a pickling brine, but this recipe is much quicker and does not!
- This recipe only requires simple ingredients that you likely already have on hand.You can make a quick batch into little to not time.
- These easy mexican pickled onions are delicious addition to just about any meal/ I love to pair these onions with my paleo sheet pan fish tacos for added flavor.
- This is a great way to add flavor and crunch to your dish without adding a lot of calories.
- Eating pickled vegetables has health benefits too! It can be good for the gut.
Ingredients
- Large red onion-I like to chop up the raw onions long ways nice and thin. The red on the onion is what will give your pickled onion juice the pink coloring.
- White wine vinegar or white vinegar-This assists in the fermentation process. You will want to make sure to use white vinegar as other vinegars such as apple cider vinegar or red wine vinegar will change the taste of the pickled onions.
- Fresh Lime Juice-This adds to the flavor.
- Sea salt-Helps with the fermentation process. I like pink sea salt.
- Water – This is what will gives the added liquid to the jar of pickled onions so they all can soak equally.
- Black peppercorns – This will add a spice and peppery flavor to the onions.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you do not like red onion or do not have red onion on hand, you can use a purple onion, white onions or yellow onions. This will change the flavor and color of the pickled onions though. You can even do a combination of onions if you like a variety of flavors
- If you do not have fresh lime, you will. want to check to make sure pre-squeezed lime juice does not have any additives to it.
- Sliced jalapeno-You can add jalapeño peppers to the onion mixture if you want to spice it up.
- Habanero peppers- Definitely not a must but an option to add more flavor.
This recipe has not been tested with other substitutions or variations. If you add or replace any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Photo #1: First, using a sharp knife, slice the onions into long onion slices. Next, add the sliced onions and the remaining ingredients into a bowl. Now, add to a glass jar and make sure the raw red onions are fully submerged in the vinegar mixture. Shake the jar and place in the refrigerator overnight.
Equipment Needed
- Mixing bowl.
- Large jar, I like using a large mason jar.
Expert Tips
- Tip # 1: When slicing your onion, you will want to start by cutting the onion in half. Then, proceed to cut off the end that does not have the root and peel the outer layer off of the onion. Make sure to keep the root attached to the other side of the onion to help make it easier to cut. Then slice the onion into thing half moon slices holding the onion near the root end.
- Tip # 2: Make sure to use whole black peppercorns so that they are easier to pick out of the pickled onions prior to eating them.
- Tip # 3: If you cry when cutting onions, it can be helpful to place the onion halves into the freezer for a few moments prior to slicing to help prevent the onion juice from causing your eyes to water.
Recipe FAQ’s
We love serving these pickled onions with salads, tacos, chicken, and honestly just about anything.
They need to be stored in the brine for at least 12 hours. The longer, the better. The longer you let them sit, the more fermented they will become.
If your onions have been in the refrigerator for a month then I would recommend making a new batch fresh. If it has been less than a month you can reuse the liquid and just add fresh onions to it. You will just want to make sure that the onions are fully submerged in liquid.
Storage Instructions
- This recipe can be stored in the refrigerator in a mason jar for up to one month.
Other Vegetable Recipes You Will Love
Want a free guide of my go to healthy alternatives?
Mexican Pickled Onions
Equipment
- Large mason jar
Ingredients
- 1 whole purple onion sliced longways and very thin
- 1.5 cups white vinegar
- 1 cup water
- 1 tbsp black peppercorns omit for AIP
- 1 tsp sea salt
- 2 whole limes juiced
Instructions
- Place all ingredients in a bowl and mix. Pour in a mason jar and make sure the onions are covered with the liquid. Shake and place in the fridge over night.
Lori says
Love making a batch of these and keeping them in the fridge. They are the best addition to salads.
Allianna Moximchalk says
Perfect to have on hand! Thanks!
Alyssa says
I seriously can’t wait to try these! Pickled onions are my fav.
allianna says
Mine too 🙂