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!
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These zesty crimson gems are bursting with flavor and add a delightful crunch to any dish. However you decide to serve these onions slices, they will the steal the show!
My method of making pickled onions is very simple and quick; just marinade them in fresh lime juice and that’s it! Many recipes call for curing the onions in boiled water first but I skip all that since I feel it takes away from the delicious flavor that the red onions provide.
Why this recipe works
- So healthy: Red onions are high in fiber, vitamin c, potassium among others. This recipe is naturally gluten-free and no fat!
- So easy & quick: Prep time is only 10 minutes or less!
- Versatile: This condiment goes with many Mexican dishes and others that pair well with pickled onions like salads, sandwiches, charcuterie and cheese boards, burgers and hot dogs, on avocado toast and more!
Ingredients
The ingredient list is so simple that you probably already have everything handy!
- Red onion: You may be able to substitute with white onion but it won’t be the same. Red onion is best for pickling.
- Fresh limes for their juice. Limes make the best curing ingredient!
- The vinegar: We don’t need much. Choose apple cider vinegar but white vinegar or rice vinegar will work too.
- Kosher or sea salt fresh ground black pepper.
Do you love citrusy recipes as much as I do? Check out my Shrimp Ceviche, Fish Ceviche or my Aguachile. They’re fresh and so good!
Featured comment (people can’t get enough!):
” 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!”
Michael K.
How To Make Mexican Pickled Onions
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
- Start by slicing the onions thinly with a sharp chef’s knife or a mandoline.
- In a large glass bowl or jar, add the onions, salt and pepper.
- Squeeze the lime juice by hand or using a citrus squeezer.
- Then toss to combine making sure the onions are coated through.
- Refrigerate for at least 30 minutes before serving. Shake or mix the onions at least once while they cure. This will ensure all of the onions are covered in the juice and will pickle evenly.
- Taste before serving and add salt if needed.
Tips & Notes
- 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.
- Use a lime/lemon squeezer to get the most juice out of your lime.
- Use enough lime to cover all of the sliced onions.
- It’s okay if some of the lime’s pulp get into the brine. It adds a nice texture!
Variations
- Want to spice things up? Slice some jalapeños or habanero pepper and add to the mix. Red pepper flakes add a delicious kick too!
- Add some parboil carrots or radishes.
- Finely chop a handful of fresh cilantro and sprinkle it over the onions.
- Make sweet and spicy pickled onions: Add a couple of tablespoons of honey or maple syrup to the vinegar mixture for a touch of sweetness. Add jalapeños red chili flakes.
- Sprinkle some Mexican oregano for an herby taste.
Serving Suggestions
Here are some ways to enjoy this perfect citrusy and crunchy goodness on your favorite Mexican dishes :
- On Cochinita Pibil tacos! The onions are a must condiment on these tacos.
- As a garnishment on Pambazos, Pork Tortas, Tacos de Carnitas, or on Shrimp Tacos.
- Add to nachos, burritos, or your tacos.
How to Store
- Fridge: Transfer theonions to a clean, airtight glass jar like a mason jar or a container with a tight-fitting lid. Make sure the onions are fully submerged in the pickling liquid to maintain their quality. Consume within 5 days for best taste.
- Freezer: I do not recommend to freeze pickled onions.
FAQs
If the leftover lime brine is still fresh (onions eaten within a day or so), yes you may add more onions to pickled them on the same liquid.
Limes are the preferred curing citrus but can use lemons if that’s all you have. However, do note that the onions won’t “cure” as well as if you were to use fresh limes.
Yes you can! Any mild vinegar works.
More Condiments To Try:
Try any of my delicious sauces, dips & dressings…. Always easy & delicious!
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Mexican Pickled Onions Recipe
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
- Slice the onions thinly with a sharp chef's knife or a mandoline.
- In a large glass bowl or jar, add all ingredients and toss to combine making sure the onions are coated through.1 red onion, 4 limes, 1 Tablespoon cider vinegar, 1 teaspoon kosher salt, ½ teaspoon fresh ground pepper
- Refrigerate for at least 30 minutes before serving. Shake or mix the onions at least once while they cure. This will ensure all of the onions are covered in the juice and will pickle evenly.
- Taste before serving and add salt if needed.
Video
Notes
- 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.
- 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.
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