Mexican Pickled Red Onions
These Mexican Pickled Red Onions are tangy and flavorful and the perfect addition to tacos, wraps, bowls, and salads! I love using them in my JACKFRUIT CARNITAS. Make a batch to keep on hand for all sorts of uses. They are so easy to make!
How To Make Mexican Pickled Red Onions
This recipe is fast and easy so grab a jar and let’s go! You will need:
- 1 small red onion sliced thin
- 6 Tbsp lime juice (about 3 limes)
- 1/2 cup water
- 1 teaspoon salt
- 1/2 cup white vinegar
- 1/2 teaspoon dried oregano
- 2 jalapeño peppers sliced and seeds removed
Place the lime juice, water, salt, vinegar, and oregano on the stove and bring to a boil. Add in the onions and turn off the heat. Cover and allow to sit for about 10 minutes. Remove lid and allow to cool.
Add cooled onions and brine to a large jar. Place sliced jalapeño peppers into the jar and close tightly. Place in the refrigerator for up to 4 weeks. If using that day, allow to sit in the refrigerator for 1 hour before using.
Mexican Pickled Red Onions
Ingredients
- 1 small red onion sliced thin*
- 6 Tbsp lime juice about 3 limes
- 1/2 cup water
- 1 teaspoon salt
- 1/2 cup white vinegar
- 1/2 teaspoon dried oregano
- 2 jalapeño peppers sliced and seeds removed
Instructions
- Place the lime juice, water, salt, vinegar, and oregano on the stove and bring to a boil. Add in the onions and turn off the heat. Cover and allow to sit for about 10 minutes. Remove lid and allow to cool.
- Add cooled onions and brine to a large jar. Place sliced jalapeño peppers into the jar and close tightly. Place in the refrigerator for up to 4 weeks. If using that day, allow to sit in the refrigerator for 1 hour before using.
Notes
- I like to slice my red onions into a thin circle shape and then cut that in half. This makes them easier to use.
