Mexican Pickled Red Onions (Quick and Easy)

5 from 1 vote

Mexican Pickled Red Onions (Quick and Easy)

Mexican quick pickled onions (cebollas encurtidas or cebollas curtidas) are the perfect condiment bringing tangy, zesty flavors to your favorite Mexican and Tex-Mex dishes. Ready in 30 minutes in the fridge with simple ingredients, these quick pickled red onions add a delicious brightness and tang to any dish!

Prep Time10

Cook Time30

Refrigerating Time30

Total Time1 10

Course: Sauces and Condiments

Cuisine: Mexican

Keyword: Homemade pickled red onions, Mexican pickled onions, Mexican pickled red onions, pickled red onions, Refrigerator pickles

Servings: Servings

Calories: 42kcal

Author: Sunena Anand

Equipment

Sauce Pan
Large Jar
Funnel

Ingredients

2 large Red onions
2 cups Water
1 cup White vinegar
⅓ cup Granulated garlic
1 tablespoon Sea salt
1 teaspoon Garlic Powder
1 tablespoon Lime zest
½ tablespoon Black peppercorns

Instructions

Slice the red onions into thin slices in rounds using a mandoline or a sharp knife.
2 large Red onions
Stuff the sliced onions into a large jar or mason jar. Lay the onion slices as flat as possible to pack the most onions into the jar.
Add the pickling ingredients to a small saucepan. Place the pan over medium heat, and stir the liquid occasionally until it has come to a boil.
2 cups Water, 1 cup White vinegar, ⅓ cup Granulated garlic, 1 tablespoon Sea salt, 1 teaspoon Garlic Powder, 1 tablespoon Lime zest, ½ tablespoon Black peppercorns
Carefully pour the hot pickling liquid over the raw redonions in the jar. This may need to be done in stages as the liquid will need to pass through the slices of onions to get to the bottom of the jar.
Allow the onions to cool to room temperature with the jar lid off.
Once the onions have cooled to room temperature, cover with the jar lid and place in the refrigerator. Refrigerate for at least 30 minutes before using.

Notes

Measure the jar: If your jar has a smaller mouth, you may want to cut your onions into half moons instead of full rounds, especially if using a large red onion. Measure your jar before slicing the onions to make this easier.
Cover all the onions: While pouring the pickling liquid onto the onions, use a fork to gently push the sliced onion rounds into the pickling liquid. This will help the liquid get into all of the crevices of the slices.
Use a funnel: To eliminate any spills or messes, use a funnel to transfer the pickling liquid from the pot to the jar.

Nutrition