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.
- Red onions-I like to chop them up long ways nice and thin.
- White vinegar-This assists in the fermentation process.
- Lime-This adds to the flavor.
- Sea salt-Helps with the fermentation process. I like pink sea salt.
How to make Mexican pickled onions:
- First, chop off the onions in small long pieces.
- Add the vinegar, onions, lime and salt in a bowl and mix.
- Add to a mason jar and make sure the onions are submerged fully.
- Shake the jar and place in the refrigerator overnight.
How long do these last?
- These onions last great in the refrigerator for up to one month.
What should I eat these with?
- We love serving these Mexican pickled onions with salads, tacos, chicken and honestly just about anything.
How long does it take for the onions to “pickle”?
- 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 you like this recipe you will LOVE my other vegetable recipes on my website:
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.