These Mexican Pickled Onions are easy to make with just four simple ingredients - vinegar, sugar, salt and red onions - and add a great pop of flavor to a variety of salads, sandwiches, tacos and meals.
Mexican Pickled Onions, also known as cebollas encurtidas, are a popular Mexican condiment that compliments a variety of Mexican-inspired meals. Learn more about the origins of pickled onions and how various countries use them.
Pile these delicious pickled red onions on top of all of your favorite Mexican dishes such as Slow Cooker Pork Loin Carnitas, Slow Cooker Pulled Beef Tacos, Slow Cooker Shredded Chicken Tacos, or use them as a garnish on top of Spicy Guacamole. But don't stop with the Mexican meals! I've also been known to put them on sandwiches, on top of eggs and I've even served them in a Greek Salad for a unique twist.
Here's what you need to make Pickled Red Onions:
- white distilled vinegar
- red onions
See recipe card for quantities.
Here's how to make these easy Mexican Pickled Red Onions:
1. First, use a knife and cutting board to thinly slice the onions.
2. Next, add the white vinegar, sugar and salt to a pot and bring to a simmer over medium heat.
3. Stir until everything is dissolved, then remove the pot from the heat.
4. Place the sliced onions in a heatproof dish (such as a mason jar) and pour the warm vinegar mixture over top. Cool for 10 minutes, then refrigerate for 30 minutes before serving.
Want to substitute one of the ingredients in these Mexican Pickled Onions? Here's how:
- Onion - instead of onions, use sliced radishes, cucumbers, jalapenos or shredded carrots - or any combination of those vegetables.
- White distilled vinegar - use an equal amount of apple cider vinegar in place of the white vinegar.
- Sugar - replace the sugar with an alternative sweetener such as honey, coconut sugar or monkfruit, or leave it out altogether.
Add more flavor to these quick pickled red onions by trying this additional variation:
- Spicy - add ½ teaspoon of red pepper flakes to the vinegar mixture before marinating to add a little heat to the onions.
Store these pickled onions in the refrigerator in an air-tight container for up to two weeks.
In Spanish, Mexican pickled onions are known as cebollas encurtidas.
Looking for other vegetable recipes like these pickled onions? Try these:
Serve this pickled red onions recipe with one of these Mexican recipes for a balanced meal the whole family will love:
Mexican Pickled Onions
- In a dish, stir together the vinegar, sugar and salt until everything is dissolved.
- Remove the peel from the onions, slice in half, then slice into half moons.
- Next, add the vinegar, sugar and salt to a pot and bring to a simmer over medium heat. Stir until everything is dissolved, then remove the pot from the heat.
- Place the sliced onions in a heatproof dish and pour the warm vinegar mixture over top. Cool 10 minutes, then refrigerate 30 minutes before serving.