Mexican Lime Pickled Onions
I’m always looking for simple ways to brighten up a meal, and these Mexican Lime Pickled Onions have become my number one go-to! This isn’t your average vinegar pickle: having lived in South America, I learned the sharp, tangy flavor that only fresh lime juice delivers. I’ve simplified this traditional method into a 5-minute shortcut so you can trust that you are getting some serious flavor with minimal effort!
You might be used to quick-pickling with vinegar, but let me introduce you to the Latin American way! I live in Ecuador, and while you can certainly find pickled vegetables with vinegar throughout Latin America (including Mexico), lime is absolutely king when whipping up a fast pickle like this. It must be because citrus is so abundant here!
For me, vinegar can be too harsh, but fresh lime offers an incredible, bright, zesty, and balanced flavor that, in my opinion, makes these onions taste far superior.
This method relies on the sharp acidity of freshly squeezed lime juice to quickly soften the onions and turn them that beautiful, vibrant pink. You might never go back to vinegar again!
What are Mexican Pickled Onions?
Mexican pickled onions are thinly sliced red onions that are “quick-pickled” using citrus juice (usually lime), salt, and sometimes vinegar or spices. The acidity of the lime softens the onions and takes away the bitter bite. Mexican pickled onions are often used to top tacos, grilled meats, or rice bowls for a tangy, refreshing flavor.
Why You’ll Love Mexican Pickled Onions
- Bursting with flavor. Seriously, fresh lime juice gives red onions a bright, zesty, and slightly tangy taste that instantly adds so much flavor to any recipe!
- Quick and easy! You only need 3 ingredients and 5 minutes! No boiling or no fancy equipment.
- Naturally vibrant. The lime turns the onions a gorgeous pink hue that looks stunning on everything.
- Versatile: Mexican pickled onions are perfect for tacos, sandwiches, rice bowls, salads, grilled meats, and more.
Mexican Pickled Onions Ingredients
- Red Onion: Look fresh red onions with vibrant color. Thinly sliced onions help them pickle quickly and absorb the lime juice evenly.
- Lime Juice: Freshly squeezed lime juice is key here! Bottled won’t deliver the same bright citrusy flavor. You don’t need to fully submerge the onions, but you need enough to come up about halfway on the onions.
- Salt: A generous pinch helps draw out moisture, enhance flavor, and balance the acidity of the lime.
Lime Pickled Onion Substitutions & Variations
- Lemon juice: In a pinch, fresh lemon juice works too! It’s slightly milder but still zesty.
- Add vinegar: If you want a sharper pickle, use half lime juice and half white vinegar.
- Add flavor boosters: Try adding sliced jalapeño, shredded carrots, a pinch of oregano, crushed garlic, or a few peppercorns for extra flavor.
- Add sweetness: For a more traditional quick pickle, stir in ½ teaspoon of sugar or honey to balance the acidity. If you do this, you should warm it up on the stove in a sauce pan with the lime juice and/or vinegar to dissolve the sugar.
- Use different onions: White or sweet onions can also be used, though they’ll taste slightly less sharp.
How to Make Mexican Pickled Red Onions
For the full list of ingredients and instructions, click here.- Prep the Onion: Peel and thinly slice the red onion into half-moons or rings.
- Pickle: Place the sliced onion in a jar or bowl. Pour the lime juice over the onions and add a generous pinch of salt. Toss to combine, making sure the onions are fully coated in the juice.
- Marinate: Let the onions sit at room temperature for at least 5 minutes, stirring once or twice. They’ll soften and turn bright pink as they pickle. For deeper flavor, refrigerate for a few hours or overnight.
- Serve: Use immediately or store in the fridge for up to 1 week. These are perfect on tacos, grain bowls, sandwiches, and more.
Different Ways to Pickle Onions
There’s no one-size-fits-all approach to pickled onions. It all depends on your flavor preferences!
- Vinegar Pickled Onions: The most common method to pickle red onions is using white vinegar along with salt and sugar. Vinegar gives a sharper, more traditional “pickle” flavor.
- Vinegar & Lime Pickled Onions: You can use half and half, so that you get the best of both words.
- Lime Pickled Onions: Common throughout Latin America, lime or lemon juice provides a fresh, bright taste that’s less acidic and more aromatic than vinegar.
- Spiced Pickled Onions: Add peppercorns, bay leaves, cumin, or chili flakes for warmth and depth.
- Sweet Pickled Onions: A small amount of sugar or honey balances strong acidity for a more mellow flavor.
Each version has its charm, but once you’ve tried lime pickled onions, you’ll understand why this method is so beloved across Mexico and South America!
Lauren’s Top Tips for the Best Mexican Pickled Onions
- Use fresh lime juice! Bottled juice just doesn’t compare! Fresh limes give the best flavor and color.
- Slice thinly. Thin slices pickle faster and absorb flavor evenly. I used a sharp knife, but you can use a mandoline if you have one.
- Let them rest! While they’re delicious after 5 minutes, they get even better after chilling for a few hours.
- Double the batch. These keep well all week and instantly brighten any leftovers or meal prep bowls.
How to Use Mexican Pickled Onions
Honestly, this lime pickled onions recipe is good with pretty much anything. I particularly like them on very savory things, to balance out the flavor and add a bit of zest! Of course, my favorite thing to put them on are grain bowls like my Mediterranean chicken quinoa bowls or chicken fajita bowls. Here are some other ideas:
- Tacos – From carne asada to fish tacos, they add just the right tang.
- Burgers and sandwiches – Swap for raw onion.
- Scrambled eggs or breakfast burritos – A surprising but delicious contrast.
- Salads – Especially ones with beans, feta, or grilled meat.
How to Store Mexican Pickled Red Onions
Store your lime pickled onions in a clean glass jar or mason jar with a tight-fitting lid. Glass is ideal because it won’t absorb odors or react with the acidity of the lime juice. Keep the jar in the refrigerator for up to 2 weeks. Always use a clean utensil to remove onions to help them stay fresh longer!
Lime Pickled Onions FAQs
Yes! The flavor will be slightly different, less sharp and more floral, but still delicious.
When stored properly in a sealed glass jar or airtight container in the refrigerator, Mexican pickled onions will stay fresh for up to 2 weeks. Their flavor intensifies over time, and the color becomes deeper pink.
If you’re using a vinegar-based quick pickle instead of lime, I think white vinegar works the best. You can also use apple cider vinegar or red wine vinegar but the flavor will be totally different.. White vinegar gives a clean, bright flavor.
Mexican pickled onions for tacos is the most common way to use them. But honestly you can use them on so many things, like taco bowls, grilled meats, grain bowls, and more!
More Recipes to Try
- Grilled Greek Chicken Thighs
- Pesto Chicken Quinoa Bowl Recipe
- Parmesan Broccoli
- Crispy Roasted Potatoes
- Parmesan Roasted Vegetables
Mexican Pickled Red Onions Recipe
Ingredients
Method
- Prep the Onion: Peel and thinly slice the red onion into half-moons or rings.
- Pickle: Place the sliced onion in a jar or bowl. Pour the lime juice over the onions and add a generous pinch of salt. Toss to combine, making sure the onions are fully coated in the juice.
- Marinate: Let the onions sit at room temperature for at least 5 minutes, stirring once or twice. They’ll soften and turn bright pink as they pickle. For deeper flavor, refrigerate for a few hours or overnight.
- Serve: Use immediately or store in the fridge for up to 1 week. These are perfect on tacos, grain bowls, sandwiches, and more.
