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.
2 cups
Calories: 67kcal
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: 67kcal | Carbohydrates: 16g | Protein: 1g | Sodium: 12mg | Potassium: 249mg | Fiber: 4g | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 17.9mg | Calcium: 78mg | Iron: 1.4mg