Mexican Pickled Onions

Mexican Pickled Onions

Your Taco Tuesday game just got better. These crispy, tangy, and dare I say, pretty onions are next level. And while I say tacos… I mean anything that you would put a pickle on – will only get better with these. They are insanely easy to make and you’ll never go back to boring old tacos. I’m sorry, Tacos – I didn’t mean to call you boring and old; forgive me?

Mexican Pickled Onions (cebollas curtidas) are easy to make and most likely you already have everything you need. If not, pick it up at the store when you get your ingredients for the amazing Keto/Low-Carb friendly Easy Instant Pot Beef Birria Tacos !!

What do I need to make Mexican Pickled Onions?

Just a few simple things – a large red onion, the juice from 6 limes (or about 3/4 cup), a little apple cider vinegar, and then a bit of salt and pepper.  I prefer Persian limes, but any will do.  Persians have thin skin and few if any seeds.  Just put a little pressure on them and roll them a couple of times on the counter and they’ll produce a lot of juice.  Also- if you don’t have apple cider vinegar – use plain white and add a tsp of sugar).

Mexican Pickled Onions

Slice the onion pretty thinly using a sharp knife or mandolin, and shove it in a quart Mason jar.  It’s important that the container is glass – the high acidity doesn’t like plastic and can give it a funny taste.  If you simply can’t get all the onions in – set them aside for a minute and we’ll get back to them.

Mexican Pickled Onions

Juice your limes and pour into the jar over the onions.  Can you use squeezy-bottle lime juice?  Yes. Can you use lemon juice?  Yes. But it won’t be as good.

Mexican Pickled Onions

When everything is in the jar, close it up and give it a good shake.

Mexican Pickled Onions

When you shake it, you’ll notice almost immediately the onions reduce in size.  If you had any onions left, put them in now and shake again.

Mexican Pickled Onions

A full jar of onions turns into the above in a few seconds and will look like this after about 10 minutes.

Mexican Pickled Onions

Let cool in the fridge for at least 30 minutes (shaking every 10) and then it’s ready to serve.  It’s really better if made the day before.  If by some weird chance, there are any left over, they’ll keep in the fridge for about a week.  Leave a comment and let me know how long it lasts in your house!

Buen provecho!

Mexican Pickled Onions
Mexican Pickled Onions

Mexican Pickled Onions

These crispy tangy pickled onions will take your tacos to the next level.
5 from 1 vote
Prep Time 10 minutes
Cooling Time 30 minutes
Total Time 40 minutes
Course Condiment, Garnish, Other Cool Stuff
Cuisine Mexican
Servings 6
Calories 29 kcal


  • 1 Quart sized canning jar or other glass container


  • 1 large red onion thinly sliced
  • 6 Persian limes juiced (about ¾ cup)
  • 2 Tbsp apple cider vinegar
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper


  • Slice the onion into uniform, thin strips with either a chef’s knife or a mandolin
  • Place the onion slices in a quart mason jar or other glass container and seal well. If there are onion slies left, add them after the next step and shake again.
  • Add the remaining ingredients and shake well to mix
  • Refrigerate for at least 30 minutes, shaking every 10 minutes for the first 30


Best if prepared the night before and used within a week. Keep refrigerated


Serving: 6gCalories: 29kcalCarbohydrates: 9gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 778mgPotassium: 103mgFiber: 2gSugar: 2gVitamin A: 36IUVitamin C: 21mgCalcium: 29mgIron: 0.5mg
Keyword Mexican, Onions, Pickled, Pink
Tried this recipe?Let us know how it was!
Share your love