Friends don’t let friends eat Mexican food without Mexican pickled onions! Quick pickled red onions Mexican style. Tart, sweet, a little heat and a whole lot of personality. Pickled red onions are a great topping for tacos, burritos, enchiladas or even a burger. Ready in just 30 minutes, let’s take a look.
This recipe was first published December 2010 and updated November 2020.
About This Recipe
The first time I had Mexican pickled onions was as a topping for fish tacos at a local, now sadly defunct Denver restaurant, Chama. Created by my favorite local restauranteur and Chef, Sean Yontz.
I thought they were the best thing since sliced bread. His fish tacos topped with these beautiful onions were a revelation for my taste buds.
After receiving instructions from the restaurant, I have duplicated Yontz’s recipe. I simply don’t think I’ve had better Mexican pickled onions.
The best way to use these is a superb topping for Tacos. Pickled onions for tacos is simply a must.
But scoop a heaping spoonful onto enchiladas, tostadas or even a hearty serving of pinto beans and you’ve got yourself a new flavor experience.
Tart and sweet, add a hot bite from the onions, some heat from a dried red pepper and these onions bring the Fiesta to any Mexican meal.
So easy and with so much impact. You’ll simply not believe that you’ve never made them before.
Ingredients You’ll Need
Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.
- Sugar: The sweetness will balance the tart and sour flavor of the vinegar.
- White Vinegar: White vinegar is the most versatile of vinegars. It brings acidity and a tart flavor to this pickled red onion recipe.
- Red Onion: Sweetness is the red onion’s claim to fame. It’s sharp in flavor, and has a higher sugar content that other onions. Plus, we want that red color to add to the vibrance of the finished product.
- Allspice Berries: Allspice is the dried berry of the tropical Pimenta dioica tree native to the West Indies and Central America. Its flavor is a combination of clove, cinnamon, and nutmeg. It brings beautiful aromatics to the finished dish.
- Whole Cloves: Strong, pungent, sweet and almost hot, cloves bring a penetrating flavor to these Mexican pickled red onions.
- Bay Leaf: When bay leaves are infused into water, it brings a minty flavor to the party. Some describe the flavor reminiscent of Christmas tree pine.
- Dried Chile Pepper: Deep red, a dried chile pepper will add color, spice and a pleasant earthy flavor to these onions. And depending on what chile pepper you choose, will dictate the level of heat to the recipe.
Bring these all together and you’ve got a wonderful flavor combination.
Step by Step Instructions
Could it get any easier?
- Slice the red onions. You can slice them into full rings or half moon shapes if you want smaller pieces. Use a sharp knife or even a mandolin. 1/8 inch slices are ideal for that perfect slight crunch.
- Break off the top of the chile pepper pod and empty out the seeds.
- Simmer the pickling mixture. In a small non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile pepper until boiling.
- Add the onion slices and lower heat, then simmer for 30 seconds, stirring to make sure all of the onions get coated with flavor.
- Remove from heat and let the mixture cool completely. I set the timer for 30 minutes to cool and let the flavors marry.
- Store or Serve: You can either use the quick pickled onions immediately, or store in an airtight container in the refrigerator.
FAQ’s And Tips
Cover and refrigerate leftover pickled red onions. They’ll keep for month.
I have been trained and by habit have always used white vinegar for any pickling project. You most certainly can substitute cider vinegar or even red wine vinegar for this recipe. It simply will bring a little more sweetness to the overall flavor.
The type of dried chile pepper you choose will dictate how spicy the pickled red onions are. A Guajillo pepper, which are readily available in markets is a very mild pepper. An ancho pepper (dried poblano) will bring medium heat. Look for dried pasilla peppers for more heat. And sprinkling in a few red pepper flakes will warm things up nicely.
No, this recipe is for quick pickled refrigerator onions and not designed for a water bath method. Take a look at this recipe for canned pickled red onions.
The quick pickling process transforms red onions into a culinary delight.
I hope you give this quick Mexican pickled onions recipe a try. And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
And if you’re looking for more pickling recipes, don’t miss my family recipe for Pickled Beets, and Quick Spicy Pickles Made From Store Bought Dills. Both of these recipes are two of the most popular on my site. And don’t miss this one for pickled pineapple. It elevates pork tenderloin over the top.
What To Do with Mexican Pickled Onions
Once you get in the habit of keeping a jar of these pickled onions in the refrigerator, you’ve got a fiesta at your fingertips.
- Enchilada Burritos. Mexican Pickled Onions are a perfect topping for these earthy flavored beef and bean burritos.
- Saucy Chicken Soft Tacos. Pickled red onions are a great topping for this tomato sauce version of soft chicken tacos.
- Adobo Grilled Shrimp Tostadas, Seafood tostadas are begging for these onions.
- Next time you make a big pot of beans, like this recipe for Cowboy Beans, don’t forget a topping of these onions. It’s crazy delicious.
- Pickled red onions for tacos are a “must”. Sprinkle them over Carnitas Tacos. I think my favorite taco is pulled pork carnitas. Sprinkle a couple of pickled red onions over your tender carnitas for an exciting sweet salty flavor combination.
- Don’t forget about burgers. Try them on these Jalapeno Steak Sauce Burgers.
30 Minute Mexican Pickled Onions
Ingredients
- 3/4 Cup white vinegar or apple cider or red wine vinegar
- 3 tablespoons sugar
- pinch of salt
- 1 bay leaf
- 5 allspice berries
- 5 whole cloves
- 1 small dried New Mexico Chile pepper Guajillo works good here
- 1 large red onion peeled, and thinly sliced into rings
Instructions
- In a small non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.
- Add the onion slices and lower heat, then simmer for 30 seconds. Remove from heat and let sit and cool at room temperature for 30 minutes.
- Transfer the onions and the liquid into a covered container and refrigerate. These should keep for about a month in the refrigerator.
Notes
Nutrition
Mexican Pickled Onions ….They’re What’s for a Mexican Dinner.
This is definitely a recipe to bookmark! I love pickled anything but shy away from industrial products. This is a first rate creation, thank you and merry holidays!
Thanks so much Joumana
Lea Ann, I’m back to wish you a very merry Christmas filled with wonderful food, family and friends. Happy holidays to you and your family.
Be good ’cause Santa Claus comes tonight.
Sam
Thanks so much Sam!
We’re big fish taco fans in this house. I’ll have to make these the next time I’m serving them. Merry Christmas to you and all the best!
Kristi
Thanks Kristi, Merry Christmas to you and your family.
Gorgeous color and even more alluring recipe, I can’t wait to try these with my next Mexican dish which may come as soon as tomorrow!
Merry Christmas Chris, hope you like them.
I’m making fish tacos for Christmas and these are perfect to go with them! I was thinking cabbage but I like this idea much better. Merry Christmas! xoxo
Reeni, the fish tacos I’ve had have the cabbage plus these onions.
These will definitely perk up any sandwich. Homemade pickles are really the best. Love the color too! Lea Ann, a Merry Christmas and Happy New Year to you and your family!
Thanks for stopping by Biren. Merry Christmas to you.
Since you said there was no excuses, I’ll whip up a batch soon. Have a Merry Christmas Lea Ann.
They may not taste all that great on eggs, but probably you’d like it on some of that pastrami! 🙂 Merry Christmas Bev and Larry.
These would be so good with fish tacos – or anything!
I think they’re probably best on Fish Tacos. Thanks for stopping by Karen
Now I want pork tacos! Thanks a lot! 🙂
It’s my job Kathryn! 😉
These sound soooo good – full of all kinds of things I love! (please excuse the iPad brevity – there is much more to say) Merry Christmas!
You have an IPad????????? Don’t make me call you that B word! 🙂 Enjoy the visit with the kids, Merry Christmas and hugs.
Yes, I do! A very unexpected gift from D. Love, love, love it!
B 🙂 and hugs
I love pickled onions. You got great color on yours. Thanks for the recipes. I do something similar, but you’ve added some additional spices that I think would make them even better.
I was surprised at the color too. I wonder if that dried red pepper had anything to do with it?
Yum, these wonderful onions would perk up so many different dishes. I’m imagining them piled on a rare roast beef sandwich or fish tacos.
Lovin the Roast Beef idea Cathy!
I made pickled red onions a few months ago and they were amazing. They go so well on everything – sandwiches, burgers, tacos…the list is endless. These look great!
I’m just now trying these on different foods too Joanne! Love them. As always thanks for stopping by.
Wow, I’ve never had these yummy red onions and I’ve eaten my share of Mexican food. If you think they’re the best thing since sliced bread, then you’ve convinced me that there’s no way I’m going to go on living without them.
Happy holidays Lea Ann to you and your family.
Sam
I’ve not seen these onions served in any of the Tex-mex restaurants, but we do see them at Mexican restaurants here. Hope you like them Sam. Merry Christmas to you and your family.
What a fun recipe. Mmmmm, fish tacos with these beautiful onions would be a nice change for the New Year. Whole foods, here I come!
Karen, as always thanks for stopping by and taking the time to comment. I’m already envisioning a lot of Mexican food for after the holidays.
I love the sound of these and even more…the ease. And so pretty too!
Have you ever thought of asking a chef for their recipe; I go to a couple of restaurants that will provide me with theirs; they appreciate the marketing they get if a blogger includes their recipe and where it came from. Those that resist and think we’ll never ever frequent their place again don’t quite get it!
Knowing how doesn’t mean I don’t still enjoy going out!
I ask all the time, it just seems I’m asking the wrong person. I think it’s the wait staff that doesn’t quite get it.
Oooh, we used to get the most lovely pickled onions at a local restaurant with their cheese plate. Must try this recipe… I love the color!
I love pickled onions with Raclette. Unfortunately I lost my Raclette grill in some move.
Wishing you a wonderful Christmas!
Kirsten
I think we need to go out and buy raclette grills and eat some cheese and onions. 🙂
Must. Replace. 😉
I have been looking for a pickled onion recipe!! thanks!
You’re welcome Pam. 🙂
love pickled onions: and what a great color! the version I made was without heating anything: still got delicious results.
thanks: now I want Mexican food 😉
So good to hear from you Olga. I decided to try the heat method because of that dried chile. Needed it to steep the flavor abit. Thanks for stopping by and the comment.