Mexican Pickled Red Onions
Mexican Pickled Red Onions are a bright, flavorful topping made with just a few simple ingredients and a quick pickling method. Thinly sliced red onions are soaked in a warm mixture of vinegar, water, salt, and a touch of sweetness, along with bay leaf and chiles de árbol for a little depth and gentle heat. As they sit, the onions soften slightly while keeping their crisp bite and vibrant color. The result is a tangy, slightly sweet topping that adds freshness and balance to rich dishes like tacos, pork, roasted chicken, and grilled meats.
prep time
10 minutes
cook time
10 minutes
Ingredients
1 large red onion
1 cup distilled white vinegar
1 cup water
2 tablespoons cane sugar
1 teaspoon kosher salt
1 bay leaf
1-4 chiles de árbol (per spice preference)
1 cup distilled white vinegar
1 cup water
2 tablespoons cane sugar
1 teaspoon kosher salt
1 bay leaf
1-4 chiles de árbol (per spice preference)
Directions
Peel the red onion, slice it thinly, and separate the slices into individual pieces.
In a small saucepan, combine the vinegar, water, sugar, salt, bay leaf, and chiles de árbol. Place over medium heat, stirring until the sugar and salt dissolve. Remove from heat.
Place the sliced onions into a clean jar or container with a lid.
Carefully pour the warm pickling liquid over the onions, making sure they are fully submerged.
Press the onions down gently if needed, then cover and allow them to cool completely at room temperature.
Once cooled, transfer the jar to the refrigerator.
The onions will be ready to use after about 2-3 hours, though their flavor will deepen the longer they sit.
Serve on tacos, grilled meats, salads, and so much more.
Storage:
Store in the refrigerator for up to 2-3 weeks.
In a small saucepan, combine the vinegar, water, sugar, salt, bay leaf, and chiles de árbol. Place over medium heat, stirring until the sugar and salt dissolve. Remove from heat.
Place the sliced onions into a clean jar or container with a lid.
Carefully pour the warm pickling liquid over the onions, making sure they are fully submerged.
Press the onions down gently if needed, then cover and allow them to cool completely at room temperature.
Once cooled, transfer the jar to the refrigerator.
The onions will be ready to use after about 2-3 hours, though their flavor will deepen the longer they sit.
Serve on tacos, grilled meats, salads, and so much more.
Storage:
Store in the refrigerator for up to 2-3 weeks.
