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    Home > Mexican Southwest Recipes > Easy Quick Mexican Pickled Onions

    Easy Quick Mexican Pickled Onions

    Published: Nov 20, 2020 · Modified: Sep 5, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Pickled red onions for Mexican food

    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.

    Mexican Pickled Red Onions in a white serving bowl.

    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.

    Ingredients to make homemade pickled red onions
    • 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

    How to make easy pickled red onions

    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.
    Quick Mexican pickled red onions with a silver appetizer fork and served in a scalloped white bowl.

    FAQ’s And Tips

    How long do Mexican pickled onions last?

    Cover and refrigerate leftover pickled red onions. They’ll keep for month.

    Which vinegar is best for Mexican pickled onions?

    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.

    Can I make pickled red onions spicier?

    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.

    Can I “can” these quick pickled red onions?

    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.

    Pickled Red Onions in a white crock jar with a bay leaf

    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.
    Pickled Red Onions in a white crock jar with a bay leaf

    30 Minute Mexican Pickled Onions

    Simple recipe for quick pickled red onions. Tart, sweet, a little heat and a whole lot of personality. Pickled red onions are a great topping for a taco, burrito, enchilada or even a burger.
    5 from 3 votes
    Print Pin Rate
    Course: Condiment
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 1 minute
    Total Time: 11 minutes
    Servings: 8
    Calories: 224kcal
    Author: Lea Ann Brown

    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
    Prevent your screen from going dark

    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

    If you don’t want whole spices floating around in your pickled onions, use cheese cloth to tied with twine to secure the cloves, allspice berries and bay leaf. Don’t remove this spice packet during storage. It will continue to add flavor to the onions.
    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.
    Choosing a dried chile pepper: 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 spiced 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.

    Nutrition

    Calories: 224kcal | Carbohydrates: 48g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 161mg | Fiber: 2g | Sugar: 41g | Vitamin A: 132IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Mexican Pickled Onions ….They’re What’s for a Mexican Dinner.

    More Mexican Food Recipes

    • Easy Chicken Taco Casserole
    • Mexican Beef Machaca Recipe
    • Easy Cheesy Mexican Omelette With Chorizo
    • Adobo Shrimp Tostadas with Easy Lime Slaw

    Reader Interactions

    Comments

    1. tasteofbeirut says

      December 30, 2010 at 10:59 am

      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!

      Reply
      • Lea Ann says

        December 31, 2010 at 6:41 am

        Thanks so much Joumana

        Reply
    2. My Carolina Kitchen says

      December 24, 2010 at 6:02 am

      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

      Reply
      • Lea Ann says

        December 24, 2010 at 7:14 am

        Thanks so much Sam!

        Reply
    3. Kristi Rimkus says

      December 23, 2010 at 9:02 pm

      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

      Reply
      • Lea Ann says

        December 24, 2010 at 5:39 am

        Thanks Kristi, Merry Christmas to you and your family.

        Reply
    4. Chris says

      December 23, 2010 at 7:44 pm

      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!

      Reply
      • Lea Ann says

        December 24, 2010 at 5:40 am

        Merry Christmas Chris, hope you like them.

        Reply
    5. Reeni says

      December 23, 2010 at 8:27 am

      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

      Reply
      • Lea Ann says

        December 23, 2010 at 10:30 am

        Reeni, the fish tacos I’ve had have the cabbage plus these onions.

        Reply
    6. Biren @ Roti n Rice says

      December 23, 2010 at 6:58 am

      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!

      Reply
      • Lea Ann says

        December 23, 2010 at 7:54 am

        Thanks for stopping by Biren. Merry Christmas to you.

        Reply
    7. larry says

      December 23, 2010 at 3:47 am

      Since you said there was no excuses, I’ll whip up a batch soon. Have a Merry Christmas Lea Ann.

      Reply
      • Lea Ann says

        December 23, 2010 at 4:53 am

        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.

        Reply
    8. Karen says

      December 22, 2010 at 2:34 pm

      These would be so good with fish tacos – or anything!

      Reply
      • Lea Ann says

        December 23, 2010 at 4:57 am

        I think they’re probably best on Fish Tacos. Thanks for stopping by Karen

        Reply
    9. Kathryn says

      December 22, 2010 at 10:49 am

      Now I want pork tacos! Thanks a lot! 🙂

      Reply
      • Lea Ann says

        December 23, 2010 at 4:58 am

        It’s my job Kathryn! 😉

        Reply
    10. Vickie says

      December 22, 2010 at 10:15 am

      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!

      Reply
      • Lea Ann says

        December 23, 2010 at 5:03 am

        You have an IPad????????? Don’t make me call you that B word! 🙂 Enjoy the visit with the kids, Merry Christmas and hugs.

        Reply
        • Vickie says

          December 24, 2010 at 8:51 am

          Yes, I do! A very unexpected gift from D. Love, love, love it!

        • Lea Ann says

          December 24, 2010 at 10:10 am

          B 🙂 and hugs

    11. Dave says

      December 22, 2010 at 8:57 am

      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.

      Reply
      • Lea Ann says

        December 23, 2010 at 5:04 am

        I was surprised at the color too. I wonder if that dried red pepper had anything to do with it?

        Reply
    12. Cathy at Wives with Knives says

      December 22, 2010 at 8:17 am

      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.

      Reply
      • Lea Ann says

        December 22, 2010 at 8:33 am

        Lovin the Roast Beef idea Cathy!

        Reply
    13. Joanne says

      December 22, 2010 at 6:16 am

      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!

      Reply
      • Lea Ann says

        December 22, 2010 at 7:03 am

        I’m just now trying these on different foods too Joanne! Love them. As always thanks for stopping by.

        Reply
    14. My Carolina Kitchen says

      December 22, 2010 at 5:11 am

      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

      Reply
      • Lea Ann says

        December 22, 2010 at 5:25 am

        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.

        Reply
    15. Karen Harris says

      December 21, 2010 at 8:57 pm

      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!

      Reply
      • Lea Ann says

        December 22, 2010 at 5:27 am

        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.

        Reply
    16. Barbara | VinoLuciStyle says

      December 21, 2010 at 8:50 pm

      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!

      Reply
      • Lea Ann says

        December 22, 2010 at 5:28 am

        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.

        Reply
    17. Zia Liz says

      December 21, 2010 at 8:12 pm

      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!

      Reply
    18. My Kitchen in the Rockies says

      December 21, 2010 at 6:11 pm

      I love pickled onions with Raclette. Unfortunately I lost my Raclette grill in some move.
      Wishing you a wonderful Christmas!
      Kirsten

      Reply
      • Lea Ann says

        December 22, 2010 at 5:32 am

        I think we need to go out and buy raclette grills and eat some cheese and onions. 🙂

        Reply
      • Raclette Chalet says

        December 22, 2010 at 4:26 pm

        Must. Replace. 😉

        Reply
    19. pam says

      December 21, 2010 at 5:36 pm

      I have been looking for a pickled onion recipe!! thanks!

      Reply
      • Lea Ann says

        December 22, 2010 at 5:33 am

        You’re welcome Pam. 🙂

        Reply
    20. Olga @ MangoTomato says

      December 21, 2010 at 5:03 pm

      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 😉

      Reply
      • Lea Ann says

        December 22, 2010 at 7:04 am

        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.

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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