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 and more, adding great flavor and crunch to every bite.
If you are in looking for a great topping to add crunch, zest, and flavor to your meals, then this is it. These tangy and sweet pickled red onions are a great addition to any tacos. In Mexico, they usually are used to accompany cochinita pibil 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.
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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.
The Ingredients
- 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.
How to Make Sweet Pickled Onions
1. Prepare the Onion
- Peel and slice the red onion.
- 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, 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.
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
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.
Yes, you will know if the pickled onions have gone bad by their smell or if they get moldy.
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.
Boiling the vinegar with the various spices helps meld all the flavors together and results in a better consistency when added to the onions.
More Topping Recipes
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
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
- 2-4 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 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.
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.
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.