I’ve been obsessed with Mexican pickled onions since we took our trip out West this summer. Almost every dish we had while traveling through Santa Fe / Sedona / Moab was garnished with pickled red onions and of course I needed to recreate them immediately upon my return home.
These pickled onions are the perfect condiment to add to anything that needs a a little punch – think avocado toast, taco bowls, enchiladas, and more. The pickling process transforms the onions from pungent and crunchy to tangy and crisp, and the brine also makes them bright pink – so gorgeous on the plate!
They’re ready to eat in only 30 minutes and is one of the easiest recipes you’ll ever make! If you don’t plan on serving them right away, simply cover the jar and store in the fridge for up to 2 weeks. The longer they sit and soak, the sweeter and pinker in color they’ll become!
I prefer storing ALL of my food in glass (because toxins from plastic can leach into your food…PLUS food just seems to last longer in glass), and these pickled onions are no exception. I LOVE using my mason jars. They’re inexpensive, high quality and super versatile! I use them to store so many things in the kitchen – from salad dressings and sauces to soup and beans! And these lids make it super easy – they seal nicely, are dishwasher safe (no rusting!), and are totally leak proof.
I hope you enjoy these pickled onions as much as I do!
Mexican Pickled Onions
- 1 red onion, peeled & sliced
- 4 limes, juiced
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
- In a glass jar, add all ingredients and toss to combine.
- Refrigerate for at least 30 minutes before serving.
- Taste again before serving and add salt if needed.