Cebolla morada curtida, or Mexican Pickled Onions, are a delicious addition to Mexican cooking. With just a few ingredients and a quick pickling method, red onions transform into a flavorful, zesty topping that adds depth to any dish. Whether you're adding them to tacos or using them to brighten up salads and grilled meats, this is an easy recipe you'll want to keep on hand.
If you love the crunch and zest of pico de gallo or pineapple-jalapeño salsa, then you are going to love this recipe.
These pickled red onions are a tangy, slightly sweet, and crunchy topping that takes just a few simple ingredients and a quick pickling process, ready to enjoy in just a few hours. In Mexico, they’re a classic with cochinita pibil or pork tacos, where their bright, vinegary bite balances rich, slow-cooked meats.
But their versatility goes far beyond tacos. They’re a great way to add bold flavor to salads, bowls, and grilled meats, and they stay fresh for weeks. Plus, red onions are rich in nutrients and packed with antioxidants.
You can also easily adjust the sweetness to fit your needs, leave it out for a sugar-free option or use honey for a natural alternative.
So let me show you how to make this quick and easy recipe.
Jump to:
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: 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.
- 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 1-4 chiles de arbol for spicy pickled onions or a pinch of red pepper flakes for less heat. You can also sub with a sliced jalapeño or sliced serrano. These will also add spice and a different flavor.
- 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 cane sugar.
See recipe card for quantities
How to Make Sweet Pickled Onions
- Prepare the Onion: Peel and slice the red onion and separate the pieces.
- 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.
- 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.
- Sit at Room Temperature: Cover the onions. Let them cool completely at room temperature.
- 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 or Shrimp Tacos
- Top Crunchy Chicken Flautas, Pork Flautas or Avocado Tostadas
- 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.
- Use different spices: Replace the bay leaf with a tablespoon of black peppercorns or a half teaspoon of oregano for another variation in flavor.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
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Recipe
Mexican Pickled Onions
Equipment
- saucepan
- mason jar with lid
Ingredients
- 1 large red onion
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoon sugar (or 1 tablespoon + 1 teaspoon of honey)
- 1 teaspoon salt
- 1 bay leaf
- 1-4 chiles de arbol (or a pinch of red pepper flakes)
Instructions
- Peel and slice the red onion and separate the pieces.
- In a small saucepan, heat the vinegar, water, sugar, salt, bay leaf and chiles (or red pepper flakes) on medium. Stir until the sugar and salt dissolve and turn off heat when it comes to a boil.
- 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.
- Cover and let the onions cool completely at room temperature. Then place 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.
- Serve with shredded pork, chicken, on top of tacos or salads.
Notes
- 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.
- Can substitute white vinegar with apple cider vinegar, white or red wine vinegar, rice vinegar or champagne vinegar.
Nutrition
Originally published August 30, 2018. Updated post March 2023 and February 2025.
Bea
These added the perfect tang to my pork tacos!
Gemma
Yes, love these with pork!
Margie O
Happy New Year, how long do these last in the fridge?
Gemma
Hi Margie! In a tightly sealed container in the fridge, they will last from 2-3 weeks. Thank you.
Dee Avendaño
We absolutely love these pickled onions. I make them twice per week and use them on everything from eggs to sandwiches and more. I live part time in Mexico and make many dishes from different regions, but your recipes have it all. I was introduced to you via Whole30!p and am so glad to have found your site!
Gemma
Hi Dee, thank you so much! I am so glad you found me too and that you enjoy the recipes.
Katie Walsh Beck
We are 100% obsessed with pickled onions over here. Fried fish sandwich, fried chicken, fish tacos, burgers...basically anything I can put them on! And I have a few different ways to do them, but none have red pepper flakes, this sounds awesome.
everydaylatina
Ooh, I like the idea of putting them on a fried fish sandwich. That sounds great!
Jessica Moore
I would have never thought of pickling onions but I bet my husband would like this!
everydaylatina
They are so good and take on a different flavor.
Sherri Walker
I've never tried pickled red onions. I've always avoided onions because of the taste but I'm going to try this one.
everydaylatina
The sharp taste of them completely mellows out and they take on a different flavor, especially the longer they are in the vinegar.
Linda
Do you have to use a bay leaf
Gemma
Hi Linda, the bay leaf adds another level of flavor to the onions but they will still be tasty even if you leave it out.
Dee Avendaño
I actually toss in a little Mexican oregano! You can use whatever seasoning you like. Try a few fennel seeds to compliment a roast or pulled pork dish.
Gemma
What great ideas Dee, thank you!
candy
This is so easy to make and the taste sounds interesting. Going to have to make some of these pickled onions.
everydaylatina
They are so good and make a great topping on so many things.
Jheelam
Tacos are quite novelty in my country, nonetheless I love munching on them. Always on the look-out for such quick condiments. Pinning the recipe.
everydaylatina
That's great. I hope you like them.