quick Mexican pickled red onions

In my fridge, you’ll always find a jar filled with quick Mexican pickled red onions. It is a staple in my home, and we use on tacos, salads, soups…

 Mexican pickled red onions

For me, having a jar of these quick Mexican pickled red onions is total peace of mind. I know it sounds NOT QUITE RIGHT … but let me explain. These pickled red onions have the power to transform every dish. They transform it giving great texture, flavor-wise and visually.

 Mexican pickled red onions

Some times, when I’m preparing lunch for my self, I just add some quinoa or rice in a bowl, add some beans or lentils, greens, some type of dressing, half an avocado and top it all with some onion slices. And… BAM!!! Without any effort, I just have a magical and fantastic lunch.

How to make Mexican pickled red onions?

  1. Boil water, white vinegar, and herbs. If you want to get a bit more taste out of the herbs, you can lightly toast them on a griddle (affiliate link) or pan. Be careful not to burn them.
  2. When the water is boiling, turn the heat off and add the sliced red onion and let them cool. In some states in Mexico, they use white onion for this condiment. Use what you have on hand.
  3. When the onions are completely cooled down, strain them and put them in a jar or glass container.
  4. Squeeze lime juice, taste for seasoning. Adjust if needed. Enjoy.
 Mexican pickled red onions

These pickled onions are so easy to prepare, and as I told you before, just a little goes a long way. There are tons of recipes and tons of different ways to make them. This is the recipe that we do at home and the recipe that my mom and grandma always prepared. It is a Mexican authentic recipe that happens to be vegan, delicious, and perfect for everything.

 Mexican pickled red onions

Tips and ideas on how to use this Mexican condiment?

  • They are the BEST on top of SOPES (here is a complete post on how to make sopes)
  • You could finish enchiladas with them.
  • Or if you want another punch of flavor on a VEGAN CEVICHE you could top it with the pickled onions
  • Or if you want just a quick salad for lunch or dinner you can always do a quick bowl with rice, beans, greens, a yummy dressing and these onions.

So here is the recipe for these

quick Mexican pickled red onions

and I hope you like them as much as we do. But most of all, what I am most helpful of is that you can uplevel your meal with this quick recipe. If you like this please share the blog, post a picture on Instagram, on Facebook or save it for later on Pinterest.

I would love to hear you comments on the comment secction below and if your rate this recipe would be great.

5 from 4 votes

Mexican pickled red onions

This recipe for quick Mexican pickled red onions is one of my favorite things to have in the fridge. It is perfect to finish up soups, salads, sandwiches or any Mexican recipe.
15 mins
Cool down time15 mins
15 mins
2 cups
Calories: 67kcal


  • 2 teaspoon Mexican oregano
  • 1 bay leave
  • 1 teaspoon black peppercorns
  • Pinch of salt
  • 1 cup water
  • 2 tablespoons white vinegar
  • 2 red onions medium-sized, thinly sliced
  • 1-2 limes juice


  • 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.



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
Course: Basics
Cuisine: Mexican vegan food
Diet: Vegan
Keyword: Mexican pickled onions
Author: Piloncillo&Vainilla

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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5 stars
Girl. These are soooo good!! I made them probiotic, healthier, and easier. LACTO FERMENTED. YUM!! So Instead of the vinegar, I filled it up with water to cover and weighed it. The weight of the onion recipe and the water x .02 equals the amount in grams of salt that you add to the water, making a brine. Sat it on my countertop to ferment for a week. Probiotic and so delicious!

SO good!! The best flavor, plus you can eat a lot of it and not get all the onion breath! I put so much of them onto the top of my sopes that I just made.

One thing: Mexican oregano. This was before I read your kind response below. I went to the supermercado and found “oregano” there. Was that just regular oregano or Mexican? I didn’t know so I just substituted marjoram and it was wonderful.

Thank you!

Last edited 1 month ago by Erika

So I have a question: Mexican oregano. If you go to a Mexican grocery store, is it just labeled “oregano”?

Vanessa Mota

5 stars
I love this vegan option for adding flavor to the food. And also so easy to make!


5 stars
I love pickled onions with everything! Even sweet plantains Ale!


5 stars
I agree, they are good on EVERYTHING!!