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Home » Recipes » Kitchen Basics

Mexican Pickled Onions

Published: Feb 3, 2023 · Modified: May 2, 2024 by Sarah Baumeister · This post may contain affiliate links · Leave a Comment

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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!). 

overhead of mexican pickled onions with jalapenos and garlic.

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 

fork pulling up a bite of finished mexican pickled onions.
  • 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

ingredients for mexican pickled onions on a wooden cutting board.
  • 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.

red onions and jalapeno sliced on a wooden cutting board.
up close of very thinly sliced red onion rounds.
ramekin of thinly sliced jalapenos.

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.

vinegar and other ingredients added to a stainless steel pan.
vinegar and other ingredients after they have been simmered.

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. 

side view of half full jar.
side view of large mason jar sliced with onions and other spices.
vinegar added to onions in glass jar.

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!

process of adding onions and veggies to glass jar.

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!

small white bowl of mexican pickled onions.

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
finished spicy pickled onions in a mason jar.
overhead of mexican pickled onions with jalapenos and garlic.

Mexican Pickled Onions

Sarah Baumeister
Easy Mexican Pickled Onions are spicy and crunchy. Full of fresh ingredients like jalapeno and garlic and vinegar for tang.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Additional Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Kitchen Basics
Cuisine Mexican
Servings 10 servings
Calories 44 kcal

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. 

Nutrition

Serving: 1gCalories: 44kcalCarbohydrates: 10gSodium: 1399mgFiber: 1gSugar: 8g
Tried this recipe?Let us know how it was!

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Hi, I'm Sarah!

I am a wife, mother, and believer. I have been cooking since I can remember and love sharing recipes with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, anything and everything delicious.

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