Pickled Red Onions

Pickled Red Onions are one of the easiest ways to add bold flavor, vibrant color, and satisfying crunch to almost any dish. With just 10 minutes of prep, you get a crowd-pleasing condiment for your favorite meals.

These thinly sliced onions soak in a tangy, punchy brine made with white vinegar, fresh lime juice, and Mexican oregano. A touch of sugar and salt balances the acidity, while habaneros bring floral notes and a fiery kick.

A Mexican Essential

In Mexican cooking, pickled red onions are more than a garnish—they often steal the show. They’re the perfect topping for tacos, tostadas, burritos, enchiladas, fajitas, and even salads.

Ingredients & What They Do

• Red onions: The star—mild, sweet, and perfect for absorbing flavor.
• White vinegar + lime juice: Add brightness and preserve the onions.
• Sugar + salt: Balance the acidity and enhance flavor.
• Mexican oregano + black pepper: Add herbal and earthy depth.
• Habaneros: Optional but bold—add heat and floral spice.

How to Make Pickled Red Onions

Pickling Liquid

In a heatproof bowl or measuring cup, dissolve the sugar and salt in the hot water. Stir in the vinegar, lime juice, oregano, and black pepper until well combined.

Prepare the Onions

Place the sliced red onions and habanero in a clean, non-reactive, airtight container or glass jar.

Pour the pickling liquid over the onions. Use a spoon to gently press the onions down so they’re fully submerged in the brine.

Pickle & Store

Cover the container and refrigerate for 1 hour, or until the onions are soft and bright pink.

Store in the refrigerator when not in use, and enjoy within 2 to 3 weeks.

Recipe Video Tutorial 

Watch my easy video tutorial for step-by-step visuals on making Pickled Red Onions. 

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Tips & Lessons Learned

This is one of my most popular recipes across social media—and it’s easy to see why. It’s quick, vibrant, and instantly upgrades just about anything it touches.

Over time, I’ve picked up a few key lessons, and this article now includes one important step that deserves special attention:

• Always use a glass, non-reactive, airtight container.
  • While I’ve tried food-safe plastic in the past, it’s not the best option for pickling. Plastic can absorb odors, stain over time, and may not handle the acidity of the brine well. 
  • Glass jars—especially mason jars or those made for pickling—are the ideal choice. They preserve freshness, maintain flavor, and keep your pickled onions crisp and clean-tasting for longer.

Variations & Substitutions

This recipe is simple and versatile, feel free to make it your own by switching up the peppers or onions depending on your flavor preferences or what you have on hand.

Pepper

• Jalapeño: Milder and grassy in flavor.
• Serrano: Brighter and slightly hotter than jalapeños.
• Chiltepín: Tiny but fiery; use sparingly.
• No chile at all? Totally fine. You’ll still get a flavorful result.

Onion

• White onions: Sharper, with more bite.

Storage

Always store your pickled onions in a clean, non-reactive, airtight container—like a glass mason jar.

Keep them fully submerged in the brine, and refrigerate. Properly stored, they’ll stay crisp and delicious for up to 2–3 weeks.

Originally published in December 2022, this recipe has been updated with new photos, improved tips, and clearer instructions to enhance your cooking experience. The recipe itself remains unchanged.