Description
Mexican Red Pickled Onions are bright, tangy, and crunchy—an easy topping that instantly upgrades tacos, burrito bowls, sandwiches, salads, and grilled meats. They come together fast with a simple vinegar-lime brine and keep well in the fridge for quick weeknight flavor.
Ingredients
– 1 large red onion, thinly sliced
– 1 cup distilled white vinegar
– 1/4 cup fresh lime juice
– 1 tbsp granulated sugar
– 1 tsp kosher salt
Optional add-ins:
– 1 tsp dried oregano
– 1 bay leaf
– 1/2 tsp black peppercorns
– Sliced jalapeño or a garlic clove
Instructions
1. Thinly slice the red onion (about 1/8-inch thick) and place it in a heat-safe jar or bowl.
2. In a small saucepan, combine the vinegar, lime juice, sugar, salt, and any optional spices.
3. Bring to a gentle simmer and stir until the sugar and salt dissolve, about 2–3 minutes.
4. Carefully pour the hot brine over the onions and stir so everything is evenly coated.
5. Make sure the onions are fully submerged, then let cool to room temperature.
6. Refrigerate for at least 1 hour before serving (best flavor after 12–24 hours).
Notes
– Slice the onion thin for faster pickling and a better crunch.
– For a milder bite, soak sliced onions in ice water for 10 minutes, then drain before pickling.
– Store tightly covered in the fridge for up to 2 weeks.
– Use leftover brine to quick-pickle radishes, carrots, or jalapeños.
Nutrition
- Serving Size: 2 tbsp
- Calories: 15 kcal
- Sugar: 3g
- Sodium: 260mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg