Quick pickled red onions recipe. Friends don’t let friends eat Mexican food without 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.
Our first Christmas celebration was with friends Greg and Cauleen. I decided on serving up a Mexican theme. Stay tuned for more dishes from this dinner, but for now let’s start out talking about pickled red onions.
So easy and with so much impact, there’s absolutely no excuse not to give these a try. Tart and sweet, add a hot bite from the onions, some heat from the red pepper and these onions bring the Fiesta to any Mexican meal.
Quick Pickled Red Onions for Tacos
Pickled red onions are a superb addition for tacos. 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.
The first time I had pickled onions was as a topping for fish tacos at a local, now sadly defunct restaurant, Chama, created by my favorite local restauranteur, Sean Yontz. I thought they were the best thing since sliced bread. Yontz has since opened up a new restaurant, El Diablo, (now closed) and the fish tacos topped with these beautiful onions live on.
This is my third attempt to duplicate Yontz’s recipe, combining ingredients from several versions I found on the Internet. I believe I’ve come pretty close.
Mexican Pickled Red Onions Recipe
I hope you give this quick Mexican pickled red 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 have a favorite Mexican pickled onion recipe, let me know, I’d love to give it a try.
What to Serve with Mexican Pickled Onions
- Enchilada Burritos
- Achiote Shredded Pork Tacos
- Saucy Chicken Soft Tacos
- Beer Braised Pulled Pork Enchiladas Verde
- Mexican Shrimp Burritos Con Queso
- Adobo Grilled Shrimp Tostadas
- Cowboy Beans
Simple recipe for quick pickled red onions. Friends don’t let friends eat Mexican food without 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.
- 3/4 Cup white 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
- 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 cool.
- Transfer the onions and the liquid into a covered container and refrigerate. These should keep for a couple of months in the refrigerator.
Mexican Pickled Red Onions ….They’re What’s for a Mexican Dinner.
Olga @ MangoTomato says
December 21, 2010 at 5:03 pmlove 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 😉
Lea Ann says
December 22, 2010 at 7:04 amSo 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.
pam says
December 21, 2010 at 5:36 pmI have been looking for a pickled onion recipe!! thanks!
Lea Ann says
December 22, 2010 at 5:33 amYou’re welcome Pam. 🙂
My Kitchen in the Rockies says
December 21, 2010 at 6:11 pmI love pickled onions with Raclette. Unfortunately I lost my Raclette grill in some move.
Wishing you a wonderful Christmas!
Kirsten
Lea Ann says
December 22, 2010 at 5:32 amI think we need to go out and buy raclette grills and eat some cheese and onions. 🙂
Raclette Chalet says
December 22, 2010 at 4:26 pmMust. Replace. 😉
Zia Liz says
December 21, 2010 at 8:12 pmOooh, 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!
Barbara | VinoLuciStyle says
December 21, 2010 at 8:50 pmI 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!
Lea Ann says
December 22, 2010 at 5:28 amI 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.
Karen Harris says
December 21, 2010 at 8:57 pmWhat a fun recipe. Mmmmm, fish tacos with these beautiful onions would be a nice change for the New Year. Whole foods, here I come!
Lea Ann says
December 22, 2010 at 5:27 amKaren, 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.
My Carolina Kitchen says
December 22, 2010 at 5:11 amWow, 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
Lea Ann says
December 22, 2010 at 5:25 amI’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.
Joanne says
December 22, 2010 at 6:16 amI 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!
Lea Ann says
December 22, 2010 at 7:03 amI’m just now trying these on different foods too Joanne! Love them. As always thanks for stopping by.
Cathy at Wives with Knives says
December 22, 2010 at 8:17 amYum, these wonderful onions would perk up so many different dishes. I’m imagining them piled on a rare roast beef sandwich or fish tacos.
Lea Ann says
December 22, 2010 at 8:33 amLovin the Roast Beef idea Cathy!
Dave says
December 22, 2010 at 8:57 amI 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.
Lea Ann says
December 23, 2010 at 5:04 amI was surprised at the color too. I wonder if that dried red pepper had anything to do with it?
Vickie says
December 22, 2010 at 10:15 amThese sound soooo good – full of all kinds of things I love! (please excuse the iPad brevity – there is much more to say) Merry Christmas!
Lea Ann says
December 23, 2010 at 5:03 amYou have an IPad????????? Don’t make me call you that B word! 🙂 Enjoy the visit with the kids, Merry Christmas and hugs.
Vickie says
December 24, 2010 at 8:51 amYes, I do! A very unexpected gift from D. Love, love, love it!
Lea Ann says
December 24, 2010 at 10:10 amB 🙂 and hugs
Kathryn says
December 22, 2010 at 10:49 amNow I want pork tacos! Thanks a lot! 🙂
Lea Ann says
December 23, 2010 at 4:58 amIt’s my job Kathryn! 😉
Karen says
December 22, 2010 at 2:34 pmThese would be so good with fish tacos – or anything!
Lea Ann says
December 23, 2010 at 4:57 amI think they’re probably best on Fish Tacos. Thanks for stopping by Karen
larry says
December 23, 2010 at 3:47 amSince you said there was no excuses, I’ll whip up a batch soon. Have a Merry Christmas Lea Ann.
Lea Ann says
December 23, 2010 at 4:53 amThey may not taste all that great on eggs, but probably you’d like it on some of that pastrami! 🙂 Merry Christmas Bev and Larry.
Biren @ Roti n Rice says
December 23, 2010 at 6:58 amThese 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!
Lea Ann says
December 23, 2010 at 7:54 amThanks for stopping by Biren. Merry Christmas to you.
Reeni says
December 23, 2010 at 8:27 amI’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
Lea Ann says
December 23, 2010 at 10:30 amReeni, the fish tacos I’ve had have the cabbage plus these onions.
Chris says
December 23, 2010 at 7:44 pmGorgeous 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!
Lea Ann says
December 24, 2010 at 5:40 amMerry Christmas Chris, hope you like them.
Kristi Rimkus says
December 23, 2010 at 9:02 pmWe’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
Lea Ann says
December 24, 2010 at 5:39 amThanks Kristi, Merry Christmas to you and your family.
My Carolina Kitchen says
December 24, 2010 at 6:02 amLea 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
Lea Ann says
December 24, 2010 at 7:14 amThanks so much Sam!
tasteofbeirut says
December 30, 2010 at 10:59 amThis 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!
Lea Ann says
December 31, 2010 at 6:41 amThanks so much Joumana