Mexican Pickled Onions

Mexican pickled onions are a staple in Mexican cuisine, adding the perfect tangy, citrusy bite to tacos, enchiladas, and all your favorite Mexican dinner recipes. They’re super popular in Mexican restaurants near me, and they’re often offered as a side or snack paired with flour tortillas. Yum!

This quick-cure recipe is so easy to make, it’ll become your go-to topping and condiment. It’s so good that I often just eat them straight out of the jar. No judgment here!

Here’s why I love this recipe:

• Quick and easy: This recipe uses simple ingredients and doesn’t require you to boil the onions like other recipes do. Prep takes only 5 minutes; then you just let them sit for and cure for 30 minutes before digging in! 
• Add them to everything: They’re perfect on carne asada, tacos al pastor, layering on hearty tortas, and even sprinkling on fresh salads or grain bowls for a pop of color and flavor.

What Are Mexican Pickled Onions?

Mexican pickled onions, or cebollas encurtidas, are a tangy Mexican condiment made from thinly sliced red onions that are traditionally cured in lime juice, vinegar, or a combination of the two, and seasoned with salt and black pepper. These brightly colored onions make the perfect topping to help balance the richness found in dishes like carnitas, cochinita pibil, barbacoa, or other hearty and heavily spiced meals.

Ingredient Notes

This is an overview of the ingredients I used and why. For the full recipe, please scroll down to the bottom of the post.

• Red onions: These onions have a distinct bright and zesty flavor, so I don’t recommend substituting a different type of onion in its place. If your eyes are sensitive when chopping onions, refrigerate it for about 10-15 minutes before slicing to help. I like them thinly sliced for the best texture and maximum flavor absorption.
• Lime juice: Acts as the curing agent and adds that signature bright, tangy flavor. I highly recommend using fresh limes for the freshest and most flavorful result. 

• Kosher salt: A bit of salt enhances the flavor of the pickled onions and helps to cure them. You can adjust this to your liking. 
• Black pepper: Adds a subtle touch of spice.

How to Make Mexican Pickled Onions

Mix the sliced red onion, lime juice, salt, and pepper together in a glass mason jar or glass storage container. Cover with a lid.

Cure the red onions in the refrigerator for at least 30 minutes, making sure to stir or shake the container halfway through so that all the onions get coated in liquid and evenly. Serve immediately and adjust the salt if needed.

Substitutions and Variations

• Add-ins: You can add other vegetables like sliced jalapeños, a habanero pepper, or red pepper flakes to add some spice. Peppercorns in place of black pepper are also a popular add-in. Including bay leaves, coriander seeds, or Mexican oregano can also give you extra layers of flavor. 
• Citrus juice: For a slightly sweeter twist, you can add the juice of 1 orange or lemon.

Different Ways to Cure

You can pickle red onions in several different ways, and each one will give you a different flavor profile:

• Lime juice: Using only lime juice will give you a crisp, bright, and citrusy flavor that pairs really well with Mexican dishes.
• Vinegar: Using only white vinegar or apple cider vinegar will give you a more tangy and pungent flavor. If you use only vinegar, note that you will need 1 cup of water for every ½ cup of vinegar. Simmer the pickling liquid and pour it into your container along with the rest of the ingredients, and let sit for 30 minutes. 
• Lime juice and vinegar: Mixing the two will give you the best of both flavors. I recommend adding vinegar by using 2 tablespoons of apple cider vinegar or another mild-flavored vinegar in place of 2 tablespoons of lime juice.

Ways to Use Pickled Red Onions

Pickled red onions make a great topping on so many different recipes. They’re great for adding some punchy flavor and acidity, especially to rich dishes. Here are a few of my favorite recipes to add them to:

• Pambazos
• Chicken Tacos
• Bean and Cheese Burritos
• Sheet Pan Nachos
• Tilapia Fish Tacos

Frequently Asked Questions

Storage

To store, refrigerate pickled red onions in a glass container for up to 2 weeks for optimal freshness.

I do not recommend freezing as this can alter their texture and flavor.

More Mexican Condiments

• Salsa Macha
• Mexican Crema
• Homemade Chamoy Sauce

Did you make this Mexican pickled onions recipe? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others!

This post was originally published in April 2019 and has been updated in January 2025 with new photos, more helpful tips, and a better overall recipe.

Photography by Ashley McLaughlin.