Bright and tangy, these Mexican Pickled Onions are a pantry staple that instantly adds flavor and color to any meal.
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With just a handful of ingredients, it come together in a flash.
They’re perfect for topping tacos, salads, or sandwiches—or simply enjoying straight from the jar.
Table of Contents
🧅 Ingredients
- Water
- Apple cider vinegar (or white vinegar or fresh lime juice)
- Bay leaves
- Dried Mexican oregano
- Salt
- Red onion (thinly sliced)
- Jalapeño pepper slices
👩🏼🍳 Step-by-Step Instructions
- Prepare the brine
Boil water with vinegar, bay leaf, salt, and oregano over medium heat. Let it cool completely. - Slice the onions (and spice, if desired)
Thinly slice the red onion into rings and place them into a clean jar. If you’re looking for extra heat, add slices of jalapeño, habanero, serrano peppers, or red pepper flakes. For really thin slices, use a mandoline. - Pour the brine
Pour the vinegar mixture into mason jar, making sure the onions are fully submerged. - Marinate in the fridge
Seal the jar and let it chill in the fridge for at least one hour. As it chills, the onions turn bright pink and soak up all those tangy, bold flavors. - Adjust as needed
If your jar is tall or wide, you might need more liquid. Simply add extra water, stir, and ensure the onion slices stay covered.
🙋🏻♀️ Frequently Asked Questions (FAQs)
Yes! Feel free to use white onions instead of red, and swap apple cider vinegar for white distilled vinegar or even a combination of vinegar and lime juice to change the flavor profile. Rice vinegar and red wine vinegar are also good substitutions.
Once opened, your pickled onions will stay fresh in the fridge for up to 2 weeks. If unopened and stored in the pantry or refrigerator, they can last 1 to 2 years.
Absolutely! Add more jalapeño slices or swap them for hotter peppers like serrano or habanero. Remember—you control the heat level. To reduce the heat, swap out peppers with black peppercorns.
They’re fabulous on tacos, enchiladas, burgers, or even served alongside a batch of Ensenada Fish Tacos or with Tortas Ahogadas for a fresh burst of flavor.
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How long do pickled onions last?
- Opened jars last 2 weeks in the fridge.
- Unopened jars and in a pantry, they last 1-2 years.
- Unopened jars and in a refrigerator, they last 1-2 years.
Mexican Pickled Red Onions are one of those small but mighty condiments that elevate everything they touch. They’re simple to make, full of flavor, and endlessly versatile. Serve with your favorite Mexican dishes!
Did you make this recipe? Please rate the recipe below!
Mexican Pickled Onions (Cebolla en Escabeche)
Ingredients
- 1 cup water
- 1 bay leaf
- 1 cup apple cider vinegar (or white distilled vinegar)
- ½ teaspoon dried oregano
- 1 teaspoon salt
- 2 large red onion thinly sliced
- 2 slices jalapeño pepper (optional)
Instructions
- Boil water with vinegar, bay leaf, salt, and oregano over medium heat. Let it cool completely.
- Slice the onions (and jalapenos, if desired)
- Thinly slice the red onion into rings and place them into a clean jar.
- For really thin slices, use a mandoline.
- Pour the vinegar mixture into mason jar, making sure the onions are fully submerged.
- Seal the jar and let it chill in the fridge for at least one hour.
- As it chills, the onions turn bright pink and soak up all those tangy, bold flavors.
- If your jar is tall or wide, you might need more liquid. Simply add extra water, stir, and ensure the onions stay covered.
Exactly what I was looking for.
So glad you enjoyed this!
I would like to make multiple jars at one time. How would I process them to keep in the pantry for a year or more? Will they keep their crunch if processed in a hot water bath?
They sound delicious!
If you process them in mason canning jars, they will not be as fresh tasting, they lose their vivid red color, (looking more brown), and I find that I end up not using them anyway. Just my thoughts, do what is best for you!!
Thanks for your comment.
These sound so good! I will get together with my sister and make some of these. Do you have a great recipe for the sliced pickled carrots that they serve in some Mexican restaurants? I’d like us to make those too, or can we just use the same recipe with carrots? Thanks!
This looks great! I love pickled onions but I’ve never tried it with habanero or serrano peppers in there. I definitely want to give that a go the next time I make them. I’ll have to monitor the heat and make sure it doesn’t get too crazy, still want my kids to be able to eat them! Thank you again for sharing!
The change of 1 lb ( pound ) unit in a lard measure equals = into 2.21 cup. Hope this helps! 🙂
I used your recipe and my jar is in the fridge now. I’m looking forward to trying them! Thanks for the recipe!
Hope you liked them. 🙂
Oh yuuummmm!!! Will the taste differ if I use different onions?
Yes. I have made this exact same recipe with white onion, and it tasted great!