I keep a jar of these Mexican Pickled Red Onions in my fridge because they make tacos, burgers, salads, and pulled pork sandwiches instantly more crave-worthy. In just 30 minutes, those bright pink tangy onions become the topping everyone asks about.
I’m obsessed with Mexican pickled red onions because they hit that sharp, tangy, crunchy spot I want on basically everything. I pile them on tacos, smash them into burgers, drag them through pulled pork, and toss them over salads when lunch looks boring.
The red onions turn bright, punchy, and a little sassy, with lime giving them that fresh snap I crave. And yes, I have eaten them straight from the jar while standing at the fridge.
No shame. They make rich food taste cleaner, simple food taste louder, and leftovers feel like I actually tried.
Every single time, too.
Ingredients
- Red onions bring that crisp bite and pretty pink color everyone notices first.
- White vinegar gives the tangy punch that makes these onions so snacky.
- Water softens the vinegar, so it’s bright without tasting too sharp.
- Sugar rounds things out and keeps the onions from feeling too harsh.
- Kosher salt wakes everything up and makes the onion flavor pop.
- Garlic adds a mellow savory note, like a tiny background boost.
- Black peppercorns bring gentle warmth without taking over the whole jar.
- Bay leaf adds that subtle “something’s better” flavor you can’t quite place.
- Mexican oregano gives it an earthy, taco-night kind of vibe.
- Jalapeño adds fresh heat if you like a little kick.
- Plus lime juice makes it extra zippy and super fresh-tasting.
Ingredient Quantities
- 2 medium red onions, thinly sliced
- 1 cup distilled white vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 2 cloves garlic, smashed
- 6 whole black peppercorns
- 1 bay leaf
- 1/2 teaspoon dried Mexican oregano (or regular oregano)
- 1 small jalapeño, thinly sliced (optional)
- Juice of 1 lime (optional)
How to Make this
1. Thinly slice 2 medium red onions and set aside in a heatproof bowl or large jar.
2. If using, thinly slice 1 small jalapeño and add it to the onions.
3. In a small saucepan combine 1 cup distilled white vinegar, 1/2 cup water, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt.
4. Add 2 cloves garlic smashed, 6 whole black peppercorns, 1 bay leaf, and 1/2 teaspoon dried Mexican oregano to the saucepan.
5. Heat the mixture over medium heat until it just reaches a simmer and the sugar and salt dissolve, about 2 to 3 minutes. Do not boil vigorously.
6. If using, squeeze the juice of 1 lime over the sliced onions.
7. Carefully pour the hot brine over the onions and jalapeño so they are fully submerged; press down with a spoon to remove air pockets.
8. Let the jar cool to room temperature, then cover and refrigerate. They will be ready in about 30 minutes for use.
9. For best flavor, chill at least 2 hours. Store refrigerated up to 2 weeks.
Equipment Needed
1. Cutting board
2. Sharp chef knife
3. Mandoline or vegetable slicer (optional for uniform slices)
4. Heatproof bowl or large glass jar with lid
5. Small saucepan
6. Measuring cups and spoons
7. Wooden spoon or silicone spatula (to press out air pockets)
8. Funnel or small ladle (for pouring brine)
FAQ
Mexican Pickled Red Onions Recipe Substitutions and Variations
- Distilled white vinegar: substitute with apple cider vinegar for a fruitier tang, or rice vinegar for a milder, slightly sweet flavor
- Granulated sugar: use light brown sugar for a deeper caramel note, or honey for floral sweetness; adjust quantity to taste
- Jalapeño: swap with serrano for more heat, or poblano for a milder, smokier profile; remove seeds to reduce spice
- Dried Mexican oregano: replace with regular oregano, or a pinch of dried thyme or marjoram for a different herbal note
Pro Tips
1. Slice the onions very thin and as evenly as you can; thinner slices soak up the brine faster and stay pleasantly crisp instead of getting mushy.
2. Warm the brine just to a gentle simmer so flavors bloom quickly; letting it sit a few minutes off the heat before pouring will soften the garlic bite without overcooking the onions.
3. Taste the brine and adjust brightness with a little extra sugar or lime juice to balance the vinegar if it feels too sharp.
4. Pack the onions down so they are fully submerged and use a clean jar or container with a tight lid; shaken or stirred gently after cooling helps distribute flavors evenly.
5. Give them at least a couple of hours in the fridge for best depth of flavor, and know they continue to mellow over the first few days, so plan accordingly for the dish you are pairing them with.
Mexican Pickled Red Onions Recipe
I keep a jar of these Mexican Pickled Red Onions in my fridge because they make tacos, burgers, salads, and pulled pork sandwiches instantly more crave-worthy. In just 30 minutes, those bright pink tangy onions become the topping everyone asks about.
8
servings
20
kcal
Equipment: 1. Cutting board
2. Sharp chef knife
3. Mandoline or vegetable slicer (optional for uniform slices)
4. Heatproof bowl or large glass jar with lid
5. Small saucepan
6. Measuring cups and spoons
7. Wooden spoon or silicone spatula (to press out air pockets)
8. Funnel or small ladle (for pouring brine)
Ingredients
2 medium red onions, thinly sliced
1 cup distilled white vinegar
1/2 cup water
1 tablespoon granulated sugar
1 teaspoon kosher salt
2 cloves garlic, smashed
6 whole black peppercorns
1 bay leaf
1/2 teaspoon dried Mexican oregano (or regular oregano)
1 small jalapeño, thinly sliced (optional)
Juice of 1 lime (optional)
Directions
- Thinly slice 2 medium red onions and set aside in a heatproof bowl or large jar.
- If using, thinly slice 1 small jalapeño and add it to the onions.
- In a small saucepan combine 1 cup distilled white vinegar, 1/2 cup water, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt.
- Add 2 cloves garlic smashed, 6 whole black peppercorns, 1 bay leaf, and 1/2 teaspoon dried Mexican oregano to the saucepan.
- Heat the mixture over medium heat until it just reaches a simmer and the sugar and salt dissolve, about 2 to 3 minutes. Do not boil vigorously.
- If using, squeeze the juice of 1 lime over the sliced onions.
- Carefully pour the hot brine over the onions and jalapeño so they are fully submerged; press down with a spoon to remove air pockets.
- Let the jar cool to room temperature, then cover and refrigerate. They will be ready in about 30 minutes for use.
- For best flavor, chill at least 2 hours. Store refrigerated up to 2 weeks.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 103g
- Total number of serves: 8
- Calories: 20kcal
- Fat: 0.04g
- Saturated Fat: 0.01g
- Trans Fat: 0g
- Polyunsaturated: 0.02g
- Monounsaturated: 0.01g
- Cholesterol: 0mg
- Sodium: 250mg
- Potassium: 55mg
- Carbohydrates: 4.8g
- Fiber: 0.5g
- Sugar: 2.9g
- Protein: 0.4g
- Vitamin A: 25IU
- Vitamin C: 5.8mg
- Calcium: 11mg
- Iron: 0.1mg
