Mexican Pickled Onions

Cebolla morada curtida or Mexican Pickled Onions are tangy, sweet and delicious. They are fast and easy to prepare and are an amazing topping for tacos, tostadas and more, adding great flavor and crunch to every bite.

If you love the crunch and zest of pico de gallo or pineapple-jalapeño salsa, then you are going to love this recipe.

These tangy and sweet pickled red onions are a great addition to any tacos. In Mexico, they usually are used to accompany cochinita pibil or pork tacos. There is something about the combination of delicious pork and vinegary onions that is absolute magic.

However, as you'll discover, these Mexican marinated onions also go well on top of many things, so be sure to give them a try.

Jump to:

• Why You'll Love This Pickled Onions Recipe
• Ingredients & Substitutions
• How to Make Sweet Pickled Onions
• Tips and Variations
• FAQ
• Recipe

Why You'll Love This Pickled Onions Recipe

• Minimal Ingredients: Only 7 simple ingredients are needed.
• Easy and Fast: The recipes uses a quick pickling method that only requires about 2-3 hours to be ready to eat.
• Amazing Flavor: By pickling the onions they lose their sharp bite. Instead, they end up tasting tangy and sweet and have a great crunch.
• Versatile: These marinated onions go well on top of so many things, from tacos to salads, to sandwiches, and so much more.
• Healthy: Red onions are rich in nutrients and have antibiotic and antioxidant properties. You can also leave out the sweetener for a sugar-free and Whole30 option or use honey for a natural alternative.
• Gluten-Free: This recipe is naturally gluten-free and vegan.
• Long Fridge Life: I like to make double or triple batches since these can last for to 2-3 weeks in the fridge and get even better with time.

For another sweet and zesty topping for tacos, be sure to try Mango Pico de Gallo.

Ingredients & Substitutions

• Red Onion: Red onions are sweet, slightly spicy and add a vivid fuchsia color to the final result.
• Vinegar: Distilled white vinegar, red wine or apple cider vinegar all work for this recipe.
• Water
• Salt: Use kosher salt or coarse sea salt.
• Bay Leaf: The bay leaf adds a hint of minty sweetness.
• Chile de Arbol or Red Pepper Flakes: Add 2-4 chiles de arbol for spicy pickled onions or a pinch of red pepper flakes for less heat.
• Honey or Sugar: The sweetness balances out the tartness of the vinegar. You can use honey, for a refined sugar-free option, or use regular sugar.

See recipe card for quantities.

Substitutions

Substitute the chile de arbol or red pepper flakes with a sliced jalapeño or sliced serrano. These will also add spice and a different flavor.

Replace the bay leaf with a tablespoon of black peppercorns or a half teaspoon of oregano for another variation in flavor.

1. Prepare the Onion: Peel and slice the red onion and separate the pieces.

2. Make the Brine: In a small saucepan, heat the vinegar, water, sugar, salt, bay leaf, and Chile. Stir the mixture until the sugar and salt dissolve.

3. Add Brine: Place the onions in a container with a lid, such as a mason jar. Pour the mixture on top. Press the onions down to make sure they are all submerged.

4. Sit at Room Temperature: Cover the onions. Let them cool completely at room temperature.

5. Refrigerate: Once cool, place the covered jar in the refrigerator. Onions will be ready to use after 2-3 hours, but the taste will be better the longer they sit in the pickling juice.

How to Serve

These Mexican pickled red onions are great with Mexican Shredded Pork, pork tacos, and especially cochinita pibil. Here are some other great ways to serve them:

• Add to a salad or bowl such as Sweet Potato Taco Bowl
• On steak, fish, or chicken tacos like Slow Cooker Crispy Chicken Tacos
• Serve on some Avocado Tostadas
• Top Crunchy Chicken Flautas or Pork Flautas
• Serve with some Pan-Seared Cilantro Lime Chicken or Chuck Roast Carne Asada

How to Store

Because this is a quick pickled onions recipe, the onions need to be refrigerated. It is important that the jar remains tightly sealed when stored in the fridge. They will last in the refrigerator from 2-3 weeks.

The onions must also be fully submerged in the liquid so that they don't spoil.

Tips and Variations

• For a Whole30 or sugar free option, do not add honey or sugar. The result will be more tangy but there will still be some sweetness from the vinegar and onions.
• If you prefer no spice, you can leave out the chile de arbol or red pepper flakes. However, a small pinch of red pepper flakes really doesn't add much spice but does add some flavor.

FAQ

Can pickled onions go bad?

Yes, these pickled onions can go bad so that's why it's important that the onions are fully submerged in the pickling liquid and stored covered in the refrigerator. You will know if the pickled onions have gone bad by their smell or if they get moldy.

Which is the best vinegar for pickling?

Most pickling recipes will use distilled white vinegar, but other vinegars like apple cider vinegar, white or red wine vinegar, rice vinegar and champagne vinegar can also be used.

Why do you boil the vinegar when pickling?

Boiling the vinegar with the various spices helps meld all the flavors together and results in a better consistency when added to the onions.

I hope you enjoy! If you give this recipe a try please leave me a comment with a star rating below. Follow me on Instagram, Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

Recipe

Originally published August 30, 2018. Updated post March 2023.