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A white bowl filled with sliced pickled red onions, next to a silver fork, sits on a white surface with a striped cloth in the background.
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5 from 2 votes

Mexican Pickled Onions (Quick Pickled Red Onions)

Mexican pickled onions are a quick and flavorful topping made with thinly sliced red onions and a tangy vinegar brine. They soften slightly while keeping a crisp bite and develop a bright, balanced flavor. Perfect for tacos, tostadas, and sandwiches, they're easy to make and store well in the fridge.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizers, Condiments, Salads
Cuisine: Mexican
Servings: 32 oz jar
Calories: 18kcal
Author: Kelly Bloom
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Equipment

  • Mandoline
  • Canning jars

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.

Nutrition

Calories: 18kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.001g | Sodium: 74mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.03mg
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