I love pickled onions so much. These Mexican pickled onions in lime juice are so simple, so flavorful, and so beautiful (that bright pink color!) that I just can’t get enough.
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This quick and easy pickled onion recipe is one I make all the time. I like to keep a jar of these onions in my fridge at all times. Just a few slivers can really dress up a simple taco or sandwich.
Mexican Pickled Onions Aren’t Just for Tacos
Lime juice makes these quick pickled onions a perfect match for Mexican food, so I made up a batch to top some tacos a couple of weeks ago.
Since then I’ve put them on scrambled eggs; a pita sandwich stuffed with broiled salmon; a salad with Romaine lettuce, feta cheese, and tomatoes; bagels and lox; and about a million other things.
Pickled Onions Are Easy to Make
1 Thinly slice the red onion.
2 Pour boiling water over the onions and let stand for about 30 seconds before draining.
3 Add salt and freshly squeezed lime juice.
Pickled Red Onions Have Tons of Flavor with Less Bite than Raw
I love this recipe because, although I do like the bright snappy flavor of onions, particularly in Mexican food, I don’t like them raw. But here the onions are quickly blanched in boiling water to tame their bite, and then pickled in lime juice and salt.
The recipe takes less than 5 minutes of hands-on time to make. Your pickled red onions will be good to go after sitting for just 30 minutes, but they get better and better after a day (or a week) in your refrigerator. Oh, and did I mention they only have three ingredients? Yep.
- Red onions
- Lime juice
Keep a Jar of Quick Pickled Red Onions in the Fridge
Mexican Pickled Onions will last for at least a month in your refrigerator and I guarantee you will not run out of ideas for things to put them on. May I suggest:
- Pulled pork sandwiches
- Chicken Enchiladas
- Fish Tacos, or really any type of tacos
- Grilled meat or fish
- Sandwiches (mmm, how about on a tuna, chicken, or egg salad sandwich?)
- Burgers (they’re a great way to add punch to a turkey burger!)
- Hot dogs or sausage sandwiches
- Cochinita pibil (a Yucatecan specialty of pork braised in banana leaves)
I could go on and on. But bottom line, you should make these Mexican pickled onions now. You won’t regret it.
- 1 large red onion, halved and thinly sliced
- 1/2 cup lime juice (from about 6 limes)
- 1 1/2 teaspoons kosher salt
- Put a kettle of water on the stove to boil. Place the sliced onions in a heat-proof and non-reactive bowl (glass or ceramic). When the water boils, pour it over the onions to cover. Stir and let sit for about 10 seconds, then pour into a colander to drain.
- Return the onions to the bowl and add the lime juice and salt. Stir to mix well. Let sit for 30 minutes before serving. Store in a covered glass container in the refrigerator for up to 3 weeks.
Amount Per Serving Calories 9 Total Fat 0g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 0mg Sodium 318mg Carbohydrates 2g Fiber 0g Sugar 1g Protein 0g