An easy recipe for Mexican Pickled Onions using red onions and lime juice as your base. A very popular condiment in Mexico for tacos, tostadas, tortas and more!
This is a quick recipe since it doesn’t involve heating up your stove to boil water for the onions. See, some people cure the onions by “bathing” them in very hot water for a few minutes, draining them, then adding the ingredients.
I make mine super easy by cutting those steps!
How do you make pickled onions fast?
Just cure them in lime juice! The pickling process with the lime juice mellows the strong flavor of the red onions and make them palatable to those who are not huge onion fans.
Toss together the sliced onions, lime juice, a little bit of vinegar, salt & pepper at least 30 minutes before serving and you’ll be ready to elevate your Mexican dishes to a higher level!
Make sure to use a glass container since metal & plastic are not a good choice to cure in lime juice. The acidity does not go well with these materials.
A lime/lemon squeezer is a must gadget for Mexican cuisine. Do you have one? Do tell in the comment section below!
My favorite way to eat Mexican Pickled Onions (cebollas curtidas) is on Cochinita Pibil tacos! The onions are a must!
Limes make the best curing ingredient!
The lime juice acidity is perfect to cure a lot of food from onions to seafood. It provides a tangy flavor that’s the perfect balance for any Mexican dish. In my opinion, limes are a key ingredient in Mexican cuisine.
As you can see, I LOVE food that has been cured in lime juice!! Check out my Shrimp Ceviche or this Fish Ceviche. Delish!
Refrigerate the extra for later uses. Makes a nice garnish for several of my recipes in this blog.
Easy Mexican Pickled Onions
Ingredients
- 1 red onion peeled and thinly sliced
- 4 limes juiced
- 1 Tablespoon cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
Instructions
- In a glass bowl or jar, add all ingredients and toss to combine.
- Refrigerate for at least 30 minutes before serving.
- Taste again before serving and add salt if needed.
Video
Muy Delish Notes:
- The onions will turn into a deep pink color the longer they’re cured in the lime juice. I usually prepare this the night before I plan to serve them.
- For optimal taste, consume them within 1 week in the refrigerator stored in a glass container.
Add Your Own Private Notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
Great pickled red onions! I made GZ’s 9 hours slow pork shoulder roast & used your lime pickled onion recipe. Love the bright red color! Thanks for sharing!
So these didn’t last through the day. Can the brine be reused? Thanks for the AWESOME AWESOME recipe!
Great to hear this Tabitha! Yes you can reuse it since it’s still fresh. Thanks for the feedback 🙂
This is the BEST pickled onion recipe I’ve ever made! Thank you so much. I 4X-ed the recipe for a big party and it was a hit with everyone!!
Wow this is great to hear Estela! I do think it’s the easiest and most delicious pickled onions recipe out there (if I say so myself 😛 ) I really appreciate the feedback and the review!
xo, Ana
Can I make these with lemons instead of limes?
Can I use white vinegar? I don’t have cider vinegar.
Hi Brittany! Yes you can! Enjoy!
Ana
Add a little oregano and some red chile flakes for added flavor and a lil “kick”!
Love to makes these for my family…How long will they keep in jars…should they be processed?
Hi Cathy! For optimal taste, consume them within 1 week in the refrigerator stored in a glass container. I don’t process them any other way! Enjoy and please do let me know how you like them! xo, Ana
Hiii! So in the recipe it calls for vinegar but I didn’t see it added as an ingredient in the video. Is it optional? what’s the difference? or did I miss it? thanks!
Hi Lizzy! I forgot to film it! There are times that I forget to add it when I make the onions and they still come out great! So I guess I should put that it is optional? But try it with it first! It enhances the flavors. Enjoy! Ana
Ana, Ana, Ana. Que rico! We have been using this recipe for a few months now. A few months because it is PERFECT!!! Over the years we have tried countless recipes, trying to duplicate that sabor we get when we are in Mexico. Never! Until we found yours. We went from never to whenever…we want. Muchisimas Gracias!
I agree Michael!!
Mexican pickled onions. Another new discovery from Muy Delish. Pardon my ignorance in this regard. Really enjoy these on the cochinita pabil taco recipe you did and on tortas.
OMG Outstanding! I doubled down on the lime, salt, and vinegar then added 3 diced carrots( white, purple, and orange )plus one large jalapeño pepper and one red Fresno chili pepper sliced. Perfection in my kitchen thanks to your recipe. As good as any Taqueria around. I put this on my homemade organic blue corn tortillas with my homemade picadillo just now and it’s perfection on a plate.
Thank you very much!
I made these today for my birria only I added a habanero! Sooooo good! Thank you!
The best pickled onions ever! This is my second time making these Mexican pickled onions. Simple, easy and delicious!!! This will always be my go to recipe. Thanks!
This is so good to hear Linda! I’m so happy to hear you enjoy the way we make Mexican pickled onions. I’m actually making some today for cochinita pibil lol! have a great day!
Just made this dish for my family, they loved it. Even mg 6 year old liked it and she hates everything.
So good to hear this George!!! I’m so happy to hear that even a 6 year old liked them! I rarely hear that 6 year olds like onions period! Thank you so much for the feedback.
I just stumbled upon your website today. My mouth is watering after watching video upon video. 🙂 Can’t wait to try out your recipes. Thanks for sharing.
Hi Anna! Thank you soooo much for stopping by and I’m so happy you’ll try some of these recipes! Please don’t be a stranger and stop by when you can. Have a great one!!
Love pickled onions, a mexican recipe is very similar to Indian ones. Such a great dish to serve with any meals. Your photography is stunning.
Oh wow I had no idea they were similar to Indian recipes. Good to know! Thanks so much for your kind comment!
Ana
Just landed back from Mexico and want to make these!!! Your red onion prep shot is stunning! You nailed it! Thanks for sharing this super versatile condiment recipe :).
I’m so jealous you just got back from Mexico! I haven’t been back there this year and I miss it! So glad you like this recipe Daniela!
One of my faves! Could add pickled onions to so many dishes but anything tacos is always where we add them. Love how simple your recipe is!
Glad you like it Lorie!
Oh I love this recipe. Sounds so delicious. I bet this goes great with meat dinner. Super easy too. Winner! I’m saving this recipe and will give it a try.
I agree it goes more than just mexican food. I need to try this with a good steak too. Thanks for stopping by!
I’m in your camp when it comes to limes! We use them a lot especially in marinades and you’re correct that you have to watch limes — they can cook the food. I’ve never tried pickling onions but it sounds delish. I’d love them on a sandwich. This is an idea I’m going to implement ASAP.
Right? You need to use limes for onions then! You’ll love them. Have a great day!
I love pickled onions, especially for the beautiful pink color it develops. Simply love the addition of lime to the pickles. It’s got to be the best pickled onions with the hint of tang as well. Amazing photos
Thanks so much for your kind comment Jo! It means the world!
Made these for enchiladas tonight and WOW. I used apple cider vinegar with the lime and tossed in a bit of cilantro. Amazing! This is wqy better than the regular old boild water and sugar. 10/10
I love the purple pink color of these pickled onions. And your photos are so beautiful! I also love any recipe that only has three steps 🙂
Thank you so much Kate! I’m so glad you like this!
What a great twist on pickled onions! I have to try this, it would be great come BBQ season!
I agree! I can’t wait for BBQ season to be in full swing! Although we’re starting already here in Arizona. Thanks for your comment!
The limes where I live are pathetic, so I usually need to use bottled lime juice. So, how much juice would that be for the 1X recipe (4 limes).
Hi Drew! So sorry to hear about having bad limes where you are at! You substitute 2 tablespoons of lime juice for 1 lime. I usually get two tablespoons out of a very juice lime…you can start with less and adjust if you feel it needs more to cure the onions. Good question!
I love pickled onions, but I never thought of adding lime – what a great zing! Will try your recipe next time I make a batch!
You will love the addition of the lime juice! It’s truly the perfect balance for any other seasoned food. It does not too limey at all. Thanks for stopping by Carrie!
Your photos make this recipe even more alluring; I wish I could try some of these beautiful pickled onions right now. Thanks so much for sharing an idea which is new to me!
Awe thank you sooo much for your kind comment Dan! It’s great to have these onions for Mexican food… heck, even tastes good on salads! Have a great one Dan!
I love Mexican pickled onions and used to make and have them all the time, but I haven’t in a few years! Your recipe looks delicious and easy! Thanks for the reminder how fun and easy these are! Great recipe.
I hope you get to enjoy them again soon Elaine! Thanks for stopping by 🙂
Omg I haven’t had pickled red onions like this since I was in Mexico City I love how easy and si ole your recipe is! Thank you for posting!
I’m glad you like this recipe Lori! I loved Mexico City when I visited… they have amazing food!
Pickled red onions are THE BEST. I always have them in the fridge for BBQ season/parties. I will have to try the Mexican twist on them. Sounds delicious.
So happy to hear this Monica! This is the only way I know how to make them and can’t imagine having to heat up the stove for pickled onions. have a great one!
This exactly how I make it in Mexico! I add a little more vinegar since I love it. Can’t wait to make it again!
So happy to hear this Monica! This is the only way I know how to make them and can’t imagine having to heat up the stove for pickled onions. have a great one!