About This Recipe
I always have a jar of these in my fridge. Always. They’re one of those things that take almost no effort to make, last for weeks, and somehow make everything you put them on taste ten times better.
These Mexican pickled red onions — cebollas encurtidas — are a staple in my house and in pretty much every Mexican kitchen I’ve ever been in. My abuelita made them, my mom makes them, and now I make them. The recipe hasn’t changed much. Vinegar, water, a few spices, and a good squeeze of lime at the end. That’s it.
What makes this version different from the quick-pickled onions you see on most American food blogs is the spices, Mexican oregano, bay leaf, and whole black peppercorns, and the lime juice at the end. The lime does two things: it gives the onions a fresh, bright flavor that vinegar alone can’t match, and it brings back that gorgeous deep purple color.
Why You’ll Love This Recipe
- Ready in minutes. Boil, pour, cool, squeeze lime. Done.
- Last for weeks. Properly stored in a glass jar, they keep 2–3 weeks in the fridge.
- Make everything taste better. Tacos, tostadas, burgers, salads, grain bowls — these onions are the finishing touch that takes a dish from good to great.
- Only 6 ingredients. Onions, vinegar, water, oregano, peppercorns, lime. All pantry staples.
- Family recipe. This is the recipe my abuelita made. It’s the one I grew up with.
- Authentic Mexican method. Mexican oregano, whole spices, and lime juice at the end — not just onions in vinegar.
Ingredient Notes
- Red onions. Two medium ones, sliced into thin rounds or half-moons. Red onions are ideal; they have a milder flavor than white or yellow onions, and they turn that beautiful bright pink-purple when pickled. The thinner you slice them, the faster they pickle.
- White vinegar. The classic choice for Mexican pickled onions. If you want something a little milder, mix half white vinegar and half apple cider vinegar. Don’t use balsamic; it completely changes the flavor.
- Mexican oregano. This is not the same as Italian oregano. Mexican oregano has an earthier, slightly smoky flavor that pairs perfectly with the vinegar and lime. You can find it at any Mexican grocery store or online.
- Bay leaf and black peppercorns. The classic “hierbas de olor” (aromatic herbs) in Mexican cooking. They add depth without overpowering anything. If you want even more flavor, toast them briefly in a dry skillet before adding to the water.
- Lime juice. This is the step that sets this recipe apart. You add it at the very end, after the onions are cooled and strained. It brings the purple color back (the vinegar fades it) and adds a fresh, bright flavor that vinegar alone doesn’t have. Use a Mexican lime squeezer to get every last drop; you’ll also get some of the oils from the peel, which adds great flavor.
- Salt. A good pinch in the boiling liquid, and always taste and adjust at the end. The onions should be balanced between tangy and salty.
How to Make Mexican Pickled Red Onions
- Slice. Cut the red onions into thin rounds or half-moons. The thinner the better — they’ll absorb the vinegar faster and soften up nicely.
- Boil. Bring the water, vinegar, oregano, bay leaf, peppercorns, and salt to a rolling boil. Turn off the heat.
- Add the onions. Drop the sliced onions into the hot liquid. Let them cool completely while submerged — this is what pickles them.
- Strain and jar. Once completely cooled, strain the onions and transfer them to a glass jar.
- Finish with lime. Squeeze the juice of 1–2 limes over the onions. This is my favorite step — watch how the lime brings back that deep purple color. Taste and adjust with salt if needed.
- Refrigerate. Wait at least 30 minutes before serving. They get even better after a few hours.
Tips for the Best Pickled Red Onions
- Slice them thin. The thinner the slices, the faster they pickle and the better the texture. A mandoline makes this easy, but a sharp knife works just as well.
- Toast the spices first. If you want a deeper flavor, toast the oregano, bay leaf, and peppercorns in a dry skillet for a few seconds before adding them to the water. The heat releases their oils. Just don’t burn them — that makes everything bitter.
- Don’t skip the lime. It’s what gives these onions the fresh, bright flavor and the deep purple color. Without it, they’re flat and pale.
- Always use glass. Vinegar and lime juice are acidic and can react with plastic or metal containers. Always store in a glass jar with a tight-fitting lid.
- Taste before jarring. Every lime is different. Adjust the salt and lime juice until the balance feels right — tangy, a little salty, and fresh.
- Use a Mexican lime squeezer. It gets every drop of juice out plus some of the oils from the peel, which adds great flavor.
Common Mistakes (and How to Fix Them)
- The onions are still too sharp/pungent. They weren’t in the hot liquid long enough, or you sliced them too thick. Let them cool completely in the liquid — that’s the step that does the work.
- They lost their purple color. That happens with vinegar. The fix is the lime juice at the end — it’s acidic in a different way and brings the color back immediately.
- They taste metallic or off. You probably used a metal bowl or container. The acids in vinegar and lime react with certain metals. Always use glass, stainless steel, or ceramic.
- The spices taste burnt or bitter. If you toasted them on a skillet, they went too long. It only takes a few seconds — just until you can smell them. Burned spices = bitter onions.
- They went bad quickly. Make sure the jar is clean, the lid is tight, and they’re fully submerged. The acid preserves them, but only if they’re sealed properly.
Variations
- Yucatán-style with habanero: add a whole habanero (seeds removed if you don’t want it too spicy) to the boiling liquid. This is the classic Yucatecan version, and it’s incredible with cochinita pibil.
- With white onion and orange juice: in some states in Mexico, they use white onion and add orange juice instead of lime. A little sweeter and milder.
- With jalapeño: add a few slices of jalapeño to the jar. Gives a nice mild heat without overwhelming the onion flavor.
- With garlic: drop a couple of crushed garlic cloves into the boiling liquid. Adds another layer of flavor.
- Apple cider vinegar version: replace half the white vinegar with apple cider vinegar for a slightly milder, fruitier flavor.
How to Use Pickled Red Onions
Honestly? Everything. But here are the ways I use them most:
- Tacos and tostadas — the classic. They’re non-negotiable on tacos dorados and cochinita pibil.
- Enchiladas and sopes — the crunch and acidity cut through the richness perfectly.
- Ceviche and aguachile — these onions + ceviche on a hot day is one of my favorite combinations.
- Grain bowls — rice or quinoa, beans, greens, avocado, dressing, and a big pile of pickled onions on top. That’s my go-to lunch.
- Burgers and sandwiches — they add a tangy crunch that lettuce and tomato can’t match.
- Salads — toss a handful on any salad for instant flavor.
- Avocado toast — trust me on this one.
How to Store
- Fridge: in a glass jar with a tight lid, they last 2–3 weeks. The acid from the vinegar and lime preserves them.
- Always glass. Never plastic or metal — the acids can react with those materials and affect the flavor.
- Don’t freeze. They lose all their crunch. Not worth it.
- But honestly, they never last that long in my house. I put them on everything.
Frequently Asked Questions
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⭐ Did you make these pickled red onions? I’d love to know how they turned out — leave a rating and a comment below!
Quick Mexican Pickled Red Onions
The jar I always have in my fridge — quick Mexican pickled red onions made with vinegar, oregano, peppercorns, and a good squeeze of lime at the end. They take minutes to make, last for weeks, and make tacos, tostadas, salads, and everything else taste so much better. Family recipe.
Equipment
- small pot
- Glass jar for storing
Ingredients
- 2 teaspoon Mexican oregano
- 1 bay leave
- 5 black peppercorns
- 1 tablespoon salt kosher
- 1 cup water
- 1 cup white vinegar
- 2 red onions medium-sized, thinly sliced
- 2 limes juice
Instructions
- Boil the water with the vinegar, bay leaf, pinch of salt and oregano. When the water is boiling vigorously, turn it off and add the onions.
- Let it cool completely and strain.
- Add the onion into a jar or other glass container and finish with the juice of a lime and a pinch of salt. It should be a bit salty and with a good punch of the lime juice at the end.
- Taste or seasoning and adjust if necessary.
When using table salt or sea salt, use half a tablespoon.
Notes
- Slice the onions thin — the thinner, the faster they pickle.
- Mexican oregano has a different flavor than Italian oregano — it’s earthier and slightly smoky.
- Toast the spices in a dry skillet for a few seconds for deeper flavor — just don’t burn them.
- Always use a glass jar — the acids react with plastic and metal.
- Don’t skip the lime juice at the end: it brings back the deep purple color and adds a fresh brightness that vinegar alone doesn’t have.
- Taste and adjust before jarring.
- Lasts 2–3 weeks refrigerated.
Nutrition
Calories: 67kcalCarbohydrates: 16gProtein: 1gSodium: 12mgPotassium: 249mgFiber: 4gSugar: 5gVitamin A: 35IUVitamin C: 17.9mgCalcium: 78mgIron: 1.4mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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This recipe appeared first in July 2020.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.