Want to make mexican pickled onions at home? It's incredibly simple, with just a few pantry staples and they last for ages in the fridge. Follow along for an easy spicy pickled onions recipe (with no refined sugar!).
I love pickled anything. But pickled jalapenos and pickled onions are two of my favorites. So why not combine them? These spicy pickled red onions pair well with so many dishes and bring a nice brightness and crunch. Not to mention their beautiful deep purple color.
Looking to continue your pickling pickling journey? Try these Fermented Pickles without Vinegar.
Why you'll love this spicy pickled onions recipe
- It's a super easy recipe! All you need to do is slice up the veggies, heat the vinegar mixture and give them a little time to marinate and you have quick pickled onions in less than an hour.
- They are healthy. One of the reasons I love pickled onions is how healthy they are. All of the ingredients have health benefits, and red onions in particular are high in folate. Plus, they are made with honey to sweeten instead of refined sugar. Top your dishes with these onions and a scoop of fresh guacamole.
- You probably have everything you need on hand! All of the ingredients needed for this pickled onion recipe are staples in our house, meaning there is no need to go get anything new.
- They last for a long time. Because they are stored in vinegar, they will last indefinitely.
Ingredients
- red onion
- fresh jalapeno
- honey
- water
- white vinegar
- whole peppercorns
- garlic cloves
- sea salt
How to make mexican pickled onions
Remove the skin from the onion and slice very thinly, in a consistent thickness. You may finding using a mandoline helpful. Slice jalapeno in thin rounds.
In a small saucepan, heat water, vinegar, salt, and honey, over medium heat. Bring it up to a simmer, stirring gently, and then immediately turn off the heat. Allow to cool for 1 minute.
In the bottom of a glass jar (needs to be at least 26 oz.) add half of the sliced red onions, jalapenos, peppercorns, and smashed garlic. Repeat to use up the other half of ingredients. This ensures that all the onions and flavorings mesh together.
Pour hot vinegar mixture over top. Allow to sit at room temperature for one hour.
Enjoy right away or secure lid and place in the fridge to cool.
Recipe Tip
The thinner you slice your red onions, the faster they pickle and the better they will be. Having them all consistently sized to soak up all of the vinegar and flavorings is what makes these easy pickled onions better than a restaurant!
Variations and Substitutions
- Use apple cider vinegar or red wine vinegar instead of white vinegar for a slightly different taste with a bit of sweetness.
- Replace part of the white vinegar with lime juice. This gives them even more of a mexican flavor! 1-2 juicy limes will do the trick.
- If you don't have jalapenos on hand or prefer to spice up these onions another way, red pepper flakes work great. Simply add to your preference.
Storage
Store in the fridge for weeks at a time in a glass jar (like a mason jar or weck jar). The vinegar works as a preserving agent, so these pickled red onions recipe lasts a long time. My guess is that you will use them up and be on to the next batch before going bad is ever an issue!
How to use pickled red onions
From your favorite mexican dishes to sandwiches, to salads, you will find yourself putting these easy mexican pickled onions on everything. They are a super versatile condiment.
- Tacos (like baja shrimp tacos or easy ground venison tacos)
- Bang Bang Shrimp Salad
- Red Robin Copycat Ensenada Chicken Platter
- Crockpot Venison Sandwiches
- Steak and Arugula Sandwiches
- Mexican Stuffed Sweet Potatoes
- on top of Instant Pot Refried Beans
Mexican Pickled Onions
Ingredients
- 2 red onions
- 1 jalapeno
- ¼ cup honey
- 1 ½ cups water
- 1 ½ cups white vinegar
- 1 tbsp. whole peppercorns
- 3 garlic cloves peeled and smashed
- 2 tbsp. sea salt
Instructions
- Remove the skin from the onion and slice very thinly, in a consistent thickness. You may finding using a mandoline helpful. Slice jalapeno in thin rounds.
- In a small saucepan, heat water, vinegar, salt, and honey, over medium heat. Bring it up to a simmer, stirring gently, and then immediately turn off the heat. Allow to cool for 1 minute.
- In the bottom of a glass jar (needs to be at least 26 oz.) add half of the sliced red onions, jalapenos, peppercorns, and smashed garlic. Repeat to use up the other half of ingredients. This ensures that all the onions and flavorings mesh together.
- Pour hot vinegar mixture over top. Allow to sit at room temperature for one hour.
- Enjoy right away or secure lid and place in the fridge to cool.
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