This Mexican pickled onions recipe add a punch of flavor to tacos, salads, and more. They will be ready in just 15 minutes with simple ingredients. Just slice, toss, and you’ve got a jar of goodness ready to liven up your meals.
These red pickled onions are a beloved staple in Mexico, their bright color and refreshing bite cut through the richness of dishes like cochinita pibil, carnitas, and many other Mexican favorites.
Luckily, they’re incredibly easy to make at home! And I’ve also included a video to make it even easier for you to follow along.
Ingredients Needed
- Onions — Go for red onions to get that gorgeous bright purple color. But hey, if you’ve got white onions in your kitchen, use those! They work just fine too.
- Limes — Fresh lime juice is best, but if lemons are what you’ve got, they’ll do the trick too.
- Vinegar + Water — You’ll want equal parts vinegar and water to make the pickling brine. I normally use plain white vinegar, but apple cider vinegar is great option too.
- Oregano — The classic version of Mexican pickled onions uses just oregano.
- Salt — I like to use fine salt because it dissolves faster.
Mexican Pickled Onions Recipe Step by Step
First, grab a couple of nice red onions. Cut off the stem ends and peel off the outer skin.
I usually give them a quick rinse and pat them dry with a clean kitchen towel.
Now slice the onions into thick rings, about 3mm or so. If you have a mandolin and you’re feeling fancy (or lazy), that works great too, just watch your fingers.
Next, toss your onion rings into a medium bowl. Sprinkle them with some oregano and a good pinch of salt.
Now, squeeze the juice of one lime over the top. The smell of fresh lime and onions together is so good!
In a separate jar or cup, mix some vinegar and water. Then pour this pickling liquid right over the onions.
Give everything a good mix for about a minute so the onions are nicely coated.
Taste the brine. You want it bright and a little punchy. If it needs more salt, go for it.
Now let the onions hang out in the brine for about 10 minutes. That’s it! You’ve got yourself some delicious Mexican pickled onions.
I always say they’re the easiest way to add a pop of flavor and color to your plate. Enjoy them right away, or stash them in the fridge for later. They only get better!
Tips & Notes From My Kitchen
- You can eat your Mexican pickled onions right away, but if you let them marinate for at least 1 hour, the color and flavor will really shine.
- If you can find Mexican oregano, use it! The flavor is different and works beautifully here (my pantry is never without it).
- Quick tip from experience: avoid old onions. Vinegar tends to bring out funky smells in onions that are past their prime.
- Authentic Mexican pickled red onions go by many names such as cebollas curtidas, cebolla en vinagre, cebolla desflemada, cebollas rojas en escabeche. But they’re all delicious!
- I like to add a few slices of chile serrano or jalapeños for a kick.
- Other versions of this recipe use olive oil, herbs, or spices. Feel free to get creative.
Delicious Ways to Enjoy Them
Wondering how to use your beautiful jar of Mexican pickled onions? Here are some of my favorite ways to serve them, believe me, you’ll want to put them on everything!
Don’t be shy, add them to any dish that needs a little pop of brightness and crunch!
How to Store Your Pickled Onions
Quick note first: this is not a canning recipe! Proper canning takes special steps and equipment, so this quick version is meant for the fridge, not the pantry.
Your Mexican red pickled onions will keep beautifully in the fridge for up to 2 weeks. Just make sure they stay fully covered with the pickling liquid.
- I like to use a glass jar with a tight-fitting lid (glass is best because it won’t mess with the flavors or get funky from the vinegar and lime). Skip metal or plastic because those don’t play well with acid.
- If you’re making a big batch (which I often do!), drizzle a tablespoon or two of olive oil over the top before sealing the jar. It creates a little protective layer and helps them stay fresh longer.
- Always use a clean fork or spoon when grabbing your onions. It only takes one little crumb to spoil the whole jar.
More Pickling Recipes
Video
Print the recipe
Mexican Pickled Onions
Equipment
- chef's knife & cutting board
- large mixing bowl
- storing jars
Ingredients
- ½ lb red onions
- 1 lime (juice)
- 1 tsp dry oregano
- 1 cup white vinegar
- 1 cup cold water
- salt (to taste)
Instructions
- Peel and slice the onions in rings. Wash them and then add them to a large bowl.
- Add the oregano, salt, and lime juice.
- In a separate bowl, combine water and vinegar, then pour the mixture into the bowl with onions.
- Mix everything for one minute and then adjust salt to taste.
- Let the onions marinate for 10-15 minutes and then serve.
Notes
- These Mexican pickled onions can be eaten straight away after being prepared, but if you want to enjoy their flavor 100% and bring out that marvelous bright color, I recommend that you let them marinate for at least 1 hour.
- If you’re lucky enough to get Mexican oregano, use that one, because it definitely tastes different (and more delicious, in my opinion) and is perfect for this recipe.
- You can prepare this recipe with any type of onions such as white, golden, red (purple), or even spring onions.
These onions are amazing as they are, but I added some carrots, thinly sliced, and they were gone within minutes!
I have made this recipe over and over and is always a hit when I bring to potlucks. I’d love to know how to can it for longer storage.
These cebollas curtidas are exactly like my mother used to make! She will always make some for serving with adobo and then we ate the leftovers with anything. Thank you.
These Mexican pickled onions are tangy and addictive. I made a big batch for taco night and it was a crowd-pleaser! So easy to prepare and perfect topping for tacos and more :)
Simply delicious! This is my favorite recipe from your blog and I keep coming back to make it :)
What’s even better is that these pickled onions can be stored in the fridge for weeks. I made a big batch to keep on hand, and they just get better and better as they marinate in the brine.
I also found myself using these pickled onions as a delightful garnish for my appetizer platters. They added a vibrant touch of color and a burst of flavor that impressed my guests :)
LOVED! these pickled onions added a burst of tangy and zesty goodness to my tacos and a pan fried chicken I made last night. They took ordinary dishes and transformed them into restaurant-quality meals.
The beauty of this recipe is that you can adjust the seasonings to your liking. If you prefer spicy pickled onions, simply add some sliced jalapenos, you can also remove the seeds from the jalapenos for a milder taste or for a spicier kick, keep the seeds in – it’s all about customizing the flavor to suit your taste buds!
I’ve always enjoyed pickled onions! and now I can’t believe I have the secret to making them right at home! The preparation is so simple, yet the end result is mind-blowing. I added some sliced jalapenos and garlic, and then pour in the magical pickling brine. Delicious!
Oh my goodness, this Mexican Pickled Onions recipe is a keeper! As a home cook who loves to experiment with new condiments, this one has won a special place in my heart (and on my plate)!
A versatile condiment that has become a staple in my kitchen and highly recommended! Pickled red onions are a culinary gem! The tangy, zesty flavor elevates any dish, from tacos to salads. Their vibrant color adds a delightful visual appeal and they look so nice on top of everything :)
This is a must-try condiment! Tangy, slightly sweet, and crunchy, they elevate any dish. From tacos to salads, they add the perfect zing and they’re super easy to make :)
This is my go to pickled onions 🧅 recipe. It is very good and very easy. No boiling means crunchy tasty onions. I’ve never had them go bad. They get eaten too quick lol 😆. Sometimes I use apple cider vinegar or red vinegar as well. Thank you for a great recipe!
If you ever wanted something different to top your tacos, give this recipe a try, you won’t be disappointed! It is super easy to make and the onions are truly delicious with an amazing crunch that go perfect with many types of food.
A Mexican friend from work told me about this recipe and wanted to give it a try. It was so easy to make and it came delicious! My husband said that from now he want a big jar with pickled onions in our fridge so I just hand him like 3 pounds of onions and now he’s peeling them and cutting them to make the recipe again ^^
This recipe was so easy to make! I even add my own spin with some chopped jalapeños and it was amazing. The onions were soft after 30 minutes but they kept a nice crunch and were delicious. Thanks!!
Thank you for sharing such a delicious recipe. My mom used to make pickled onions when I was a kid to serve on top on tacos and I loved them back in the days. I’m glad I can make this recipe now thanks to you.
Can’t believe something this simpe can be SO DELICOUS! I made these pickled onions to serve quesadillas and they were gone within minutes! The recipe is so simple and easy, yet so flavorful. Loved it!
Made this a few weeks ago. Very tasty. Easy to make. I was surprised by how I served these Pickle Onions. Every meal period a small bowl of Pickled Onions. Delicious.
Tasteful recipe! I keep making it every time we have tacos for dinner at home, is just another must-have topping for our taco night, even kids loved them! I definitely recommend your recipe for Mexican pickled onions to anyone :)
It truly looks like an amazing topping for tacos and seems very easy to make! Thank you for the recipe.