Love red onions as a condiment? Also, check out our Roasted Red Onions recipe!
Ingredients
For this Mexican pickled onion recipe, you’ll need one large red onion, boiling hot water, fresh lime juice, apple cider vinegar, and kosher salt.
How to Make Pickled Red Onions for Tacos
Mexican-style pickled red onions are a cinch to make and even better to eat. One small batch of this pickled red onion recipe, and you’ll want it for all your Mexican meals.
Add some spice: Turn up the heat at your Mexican potluck by making a batch of quick pickled red onions with jalapenos. Just be sure to slice your jalapeno peppers thinly before adding them to the pickling jar. Or, add a pinch of red pepper flakes to the mix for another spicy solution. Make it sweeter: Mexican pickled onions are known for their sharp, tangy flavor. Now you can balance this robust condiment with a touch of sweetness by adding just a teaspoon of honey, maple syrup, or granulated sugar. Add seasoning: Want to make this Mexican pickled red onion recipe even more flavorful? Then, additional seasoning is just what you need! Thinly sliced garlic clove and allspice berries will give your onions a potent edge, while cumin seeds and whole black peppercorns are perfect for a rich and earthy taste. You can even add bay leaves or dried oregano (or Mexican oregano, if you can get your hands on it) for bold herby notes. White onions: Not a fan of red onions? No problem! Though I love red onions for their brilliant color and sweet taste, white or yellow onions will also work in this easy recipe. Vinegar: Though I use apple cider vinegar in my Mexican red onions, red wine vinegar or distilled white vinegar will also work. Lemon juice: If you don’t want to make your Mexican pickled red onions with lime juice, fresh lemon juice works as a tart and tasty substitute.
How to Store
To store leftover Mexican pickled red onions, place them in an airtight container in the fridge for up to 2 weeks. However, keep in mind that the more things you add in, the higher the potential of spoilage.
How to Use These Lime Pickled Onions
These authentic Mexican pickled red onions (aka Escabeche Onions) are a godsend when it comes to garnishing any of your meat or vegetable dishes. And guess what? They are not just for Mexican cooking! They can also be served with dishes from Cuban, Dominican, and even Spanish cuisine.Needless to say, you can use this versatile condiment anywhere you use red onions, from tasty tacos to garden-fresh salads. Below are a few dishes from the archives to get you started:
Your Favorite Tacos & Quesadillas
These red pickled onions are mostly served for street tacos in Mexico, so it is a no-brainer to serve them with your favorite tacos in your home as well. For a savory, protein-filled meal, add your onions to Flank Steak Tacos or Brisket Tacos (hello, meat-lovers!). Use it as a topping for your Salmon Avocado Toast. You can also serve vegetarian or pescatarian dishes by adding your pickled purple onion to a Spinach Quesadilla, fish tacos, or Black Bean Quinoa Tacos.
Chilis & Grain Bowls
Who can resist a bold and hearty bowl of authentic Mexican chili? Not me! You can add authentic Mexican pickled onions to rich and savory recipes, like Quinoa Chili, Chocolate Chili, and my fan-favorite Mexican Quinoa Bowl. Pink onions are also a great condiment in vegan recipes and surely a perfect match for my Vegan Chili and Burrito Bowl.
Salads
This quick recipe makes a delicious addition to dozens of your favorite Mexican dishes, from spicy Mexican Corn Salad to fresh Mexican Street Corn Salad with Pasta. You can even add this simple recipe to dishes beyond Mexican food, like my creamy, crowd-pleasing Potato Salad with Capers.
Other Recipes You Can Make with Red Onions:
Wondering what else you can do with red onions? Here are a few of my favorite recipes to help you use them:
Use the freshest onions you can get your hands on: When making this lime pickled red onions recipe, make sure your onions are super fresh. Not only will they taste fresher, but they will also have a brighter color and more intense flavor. Slice your onions thinly: Even thin onion slices make the best pickled onions. For best results, use a sharp chef’s knife, or a mandoline (affiliate link), if you have one. Do not skip the 45-second soaking: I learned this trick from Rick Bayless’ cookbook, Mexican Kitchen (affiliate link). While it might seem like an extra step, soaking raw onions for a short amount of time helps with softening their flavor and pungent taste. Pickled purple onions lose volume as they sit: Don’t be worried if your onion slices seem to overflow in their jar, especially at the beginning. They lose volume as they marinate in the acid, so feel free to push them down until they fit. If your onions still don’t fit, feel free to split them into two jars instead. Use a glass container with a tight-fitting lid: Glass containers with tight lids—such as a pint-sized jar such as a mason jar (affiliate link) with a wide mouth or a large jar such as this Weck Canning Jar (affiliate link) —are your best options. Use the pickle juice in salad dressings: Don’t throw away the pickle brine, as the leftover tangy juice makes for a great addition to any of your salad dressings.
Peach Salsa Black Eye Pea Salad Spring Mix Salad Spinach Salad with Blueberries Ottolenghi’s Bulgur Salad
If you try this Mexican Pickled Onions recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
