Mexican Pickled Red Onions

by Apr 9, 2021Recipes, Condiment, Mexican0 comments

Mexican pickled red onions is a dish that is just as much as staple in Mexican cuisine as corn tortillas. Just like tortillas, pickled onions have several variations but the only common theme is that pickled red onions are a great addition to any dish. Pickled red onions add another layer to every dish, especially tacos and is the easiest way to elevate any dish.

Mexican pickled red onions

There are several variations of pickled red onions in Mexico that I have had on a regular basis. The most simplest and traditional is just plain and simple, the classic. However, travel to the Yucatan penninsula and you’ll find the spicier cousin that’s infused in habenero. If you’re brave, keep the seeds, if you want a pickled red onions with a strong kick that you’ll continue to feel until the next day, keep the seeds.

Yucatan Mexican pickled red onions are my favorite. Being heat freak, a little kick to any dish, especially Mexican food, keeps you alive. Pickled red onions is the perfect condiment to more than just tacos and Mexican food. Let your taste buds run wild and experiment to find your favorite combination.

Mexican pickled red onions
Mexican pickled red onions

Mexican Pickled Red Onions

Mexican Pickled Red Onions
No ratings yet
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Condiment
Cuisine Mexican
Servings 10 people
Calories 21 kcal


64oz mason jar


  • 2 large red onion
  • 2 cup distilled white vinegar
  • 2 cup water
  • ¼ tsp salt
  • 1 clove garlic smashed
  • 1 tsp black peppercorns
  • ½ tbsp Mexican oregano preferably fresh
  • ½ tsp sugar
  • 1 small habanero


  • Slice the red onion into long thin strips and separate.
  • Add separated red onions to a mason jar.
  • In a small sauce pot, heat the water, vinegar and sugar until it starts to boil and remove from heat. Let cool for 5 minutes.
  • Add all the spices and heated water and vinegar into the mason jar. Stir to incorporate.
  • Let cool completely before covering and refridgerating.
  • This will keep about a month in the fridge in an air tight mason jar.


** Note ** When adding hot liquids to mason jars, make sure that the temperature of the jar is not cold. The extreme difference in temperature can cause the jar to shatter.


Calories: 21kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 63mgPotassium: 44mgFiber: 1gSugar: 1gVitamin A: 8IUVitamin C: 2mgCalcium: 16mgIron: 1mg
Tried this recipe?Mention @wanderingchopstick or tag #wanderingchopstick!