Mexican Pickled Red Onions

Juicy Mexican pickled red onion marinated in lemon juice on a light background.

5 from 1 vote

Mexican Pickled Onions are great to jazz up tacos, salads, sandwiches and more! Tangy and sweet with just the right amount of heat, these pickles add a perfect layer of flavor and texture to your meal

Prep Time15

Cook Time10

Total Time25

Course: Appetizers, Condiments, Salads

Cuisine: Mexican

Servings: oz jar

Calories: 18kcal

Author: Kelly Bloom

Equipment

Ingredients

3 large Red Onions Sliced super thin, a mandoline helps.
1½ cup Vinegar
¾ cup Water
½ cup Sugar
1 teaspoon Sea salt
6 Allspice berries whole
1 Dried Red Chile

US Customary - Metric

Instructions

Slice the red onions thin and place in a large, deep bowl. You can use a knife, but a mandoline makes it faster and easier.
3 large Red Onions
Add the vinegar, water, spices, sugar, and salt to a sauce pan and heat to boiling, then simmer for 5 minutes.
1½ cup Vinegar, ¾ cup Water, ½ cup Sugar, 1 teaspoon Sea salt, 6 Allspice berries, 1 Dried Red Chile
Pour the hot pickling brine over the bowl of sliced red onions.
Cover the bowl loosely with some plastic wrap, letting it dip down to reach the brine surface.
Place a small saucer plate or canning weights (they look like clear round hockey pucks!) on top of the plastic wrap to submerge the onions into the brine completely.
Let the onions marinate in the pickling brine for an 30 minutes. You can also let them sit overnight.
Pack the onions into clean, sanitized jars up to 1" from the top.
Wipe the rims and place the sealing discs and screw caps on the jars.
Refrigerate the pink pickled onions until cold before serving. For the best flavor, chill for 24 hours.

Notes

For a more intense flavor, let the onions pickle in the refrigerator for at least 24 hours.
You can also use different types of onions, such as yellow onions or Vidalia onions.