Mexican Pickled Red Onions
Brighten up your meals with the zesty tang and vibrant color of Mexican Pickled Red Onions—a quick and easy recipe that delivers big flavor with minimal effort. Thinly sliced red onions are steeped in a brine of white vinegar, water, and a touch of sugar, perfectly balanced with aromatic whole peppercorns, dried oregano, garlic, and a bay leaf. Ready in just minutes of prep and perfect after a brief chill in the fridge, these tangy onions are the ultimate garnish for tacos, sandwiches, salads, or grilled meats, adding a pop of acidity and crunch to every bite. Plus, they keep beautifully in the refrigerator for up to two weeks, making them a must-have condiment for all your Mexican-inspired dishes.
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Recipe Information
Ingredients
- 2 medium red onions
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 6 pieces whole black peppercorns
- 1 whole garlic clove
- 1 whole bay leaf
- 1 teaspoon dried oregano
Instructions
Peel the red onions and slice them thinly into rings or half-moons, depending on your preference.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Stir the mixture on medium heat until the sugar and salt have fully dissolved. Remove from heat.
Pack the sliced red onions into a clean, heatproof glass jar or a small bowl.
Add the whole black peppercorns, garlic clove, bay leaf, and dried oregano to the jar with the onions, distributing them evenly.
Carefully pour the warm vinegar mixture over the onions, ensuring that all the onions are submerged in the liquid.
Allow the pickled onions to cool to room temperature for about 30 minutes. Once cooled, seal the jar or cover the bowl tightly with a lid or plastic wrap.
Refrigerate the pickled onions for at least 1 hour before serving to allow the flavors to meld. For best flavor, let them sit for at least 24 hours before using.
Serve as a tangy topping for tacos, sandwiches, salads, or any dish that needs a pop of acidity and color. The pickled onions can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 42.0 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 647 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
