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 them 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 my sheet pan chicken fajitas!
Why You Will Love This Recipe
- It is 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 recipe is naturally gluten free, sugar free, soy free, paleo, whole30, and vegan.
- These pickled onions are so versatile and can be paired well with a multitude of dishes!
- I love to pair these onions with my paleo sheet pan shrimp tacos for added flavor.
- This is a great way to add flavor and crunch to your dish without adding a lot of calories.
- This allows you to enjoy the flavor of raw onion without it being overpowering.
- Red onions-I like to chop them up long ways nice and thin. The red on the onion is what will give your pickled onion juice the pink coloring.
- 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.
- Lime-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 the onion you have or the onion you prefer. This will change the flavor and color of the pickled onions though.
- 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.
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
- 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.
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.
- 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
- Large mason jar
- 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
- 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.