These Mexican pickled red onions are made with just lime juice and salt for a quick and easy condiment.
Pickled red onions add a pop of color and flavor to your favorite Mexican food. This recipe needs just 1 hour of marinating in the refrigerator and can be used for up to a week.
I actually don't like eating raw onions on my tacos, but I love pickled onions! The acidity helps to balance the strong onion taste.
The ingredients are simple:
- Red Onion
The number of limes will depend on how juicy they are, but I used 6 limes. If you can buy limes in bulk or from a farm stand they might be more affordable.
My lime tree is finally started producing fruit, so I'm very excited! I use a lot of limes in Thai and Mexican Cooking.
Most pickling recipes call for boiling vinegar and water. However, you don't need a stove to make quick Mexican pickled onions.
Peel and thinly slice the red onion and place it in a glass jar or container. Then add salt and lime juice to cover the onions at least halfway.
If you are using a jar, place the lid and shake to distribute the lime juice. If using a container, mix the sliced onions with the lime juice.
This is the same method used to make ceviche, the lime juice 'cooks' the fish or shrimp. Place the onions in the refrigerator for 1 hour, shaking the jar or container after 30 minutes to distribute the lime juice.
If you're short on time, even just 30 minutes of pickling will be good.
The onion slices will start to soften, and turn a bright purple color.
For the best flavor and color, allow the onions to marinate overnight in the refrigerator.
How to Serve and Store
Serve Mexican pickled red onions on your favorite Mexican dishes. I love them on tostadas, tacos, or just with some grilled meat and rice.
Store the pickled red onions in the refrigerator up to 5 days. The same recipe can be used for white onions as well.
Mexican Pickled Red Onions
- 1 Red Onion
- ½ teaspoon Salt
- 6 Limes Have more if needed
- Peel and thinly slice a red onion. Place in a mason jar or a container with a lid. I try to separate as many of the onion pieces as I can.
- Sprinkle with salt and pour freshly squeezed lime juice on top. You want enough lime juice to cover the onions almost halfway of the jar. Stir or shake to coat and place in the refrigerator.
- After 30 minutes, stir to coat the onions again. They will need at least another 30 minutes. A few hours or overnight will give you the best-tasting results.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
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