Quick Mexican-Style Pickled Red Onions

Name: Quick Mexican-Style Pickled Red Onions
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 medium (about 12 oz total) (340 g) medium red onions, peeled, halved through the root, and sliced into ⅛-inch (3 mm) thick half-moons; 1 cup (240 ml) apple cider vinegar, 5% acidity; ½ cup (120 ml) water; 1 tablespoon (12 g) granulated sugar; 2 teaspoons (8 g) kosher salt, Diamond Crystal; use half as much if using fine table salt; 1 teaspoon (3 g) whole black peppercorns; 1 teaspoon (1 g) dried Mexican oregano (optional); 2 cloves (6 g) garlic cloves, peeled and smashed with the side of a knife; 1 leaf (1 g) bay leaf, dried (optional)

From the MyKitchenBank Kitchen

Bright, tangy, bubblegum-pink red onions in the style of Yucatán cebollas encurtidas, made with apple cider vinegar, a little sugar, peppercorns and a touch of oregano. Ready in an hour and perfect on tacos, eggs, beans and grilled meats.

Prep: 15 min
Cook: 3 min
Wait: 1 hr
Total: 1 hr 18 min
Makes: About 2 cups (one 1-pint/500 ml jar plus a little extra), 8 servings of ¼ cup

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Steps

Before you start

Wash a 1-quart (1 liter) glass jar with hot soapy water and rinse well; it needs to be clean, but not sterilized, since these are refrigerator pickles.
Plan for at least 1 hour of pickling time before serving; the flavor and color keep improving overnight.
Use a non-reactive saucepan (stainless steel or enamel), not aluminum or cast iron, which can give the brine a metallic taste.

1
Slice the onions
- Peel the onions, halve them from root to tip, and trim off the stem ends while leaving the root end intact to hold the layers together.
- Slice crosswise into ⅛-inch (3 mm) thick half-moons.
- Separate the layers with your fingers.
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Ready when: Slices are thin, even and translucent at the edges.
Tip: Uneven thick slices stay harsh and crunchy; a sharp knife or mandoline gives the best results.
2
Pack the jar
- Place the smashed garlic, peppercorns, oregano and bay leaf, if using, into the clean 1-quart jar.
- Pack the sliced onions in on top, pressing down gently so they fit with about 1 inch (2.5 cm) of headspace.
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Ready when: Onions are snugly packed and below the jar's shoulder.
3
Heat the brine
- In a small non-reactive saucepan, combine the vinegar, water, sugar and salt.
- Heat over medium-high, stirring occasionally, until the sugar and salt fully dissolve and the liquid just begins to steam and show tiny bubbles at the edges, about 3 minutes.
- Remove from the heat.
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Ready when: No visible grains of sugar or salt remain and the brine is steaming, not at a hard boil.
Tip: Don't boil for long; it will drive off the vinegar's aroma and make the brine weaker.
4
Pour and submerge
- Carefully pour the hot brine over the onions until they are completely covered; the onions will wilt and begin turning pink right away.
- Tap the jar on the counter to release air bubbles and press the onions down with a clean spoon.
- If a few pieces float above the liquid, push them under.
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Ready when: All onions are submerged and begin to turn bright pink.
Tip: Use a heatproof measuring cup or ladle to pour so you don't splash hot brine.
5
Cool and pickle
- Let the jar sit uncovered at room temperature for about 30 minutes until it is no longer hot to the touch.
- Then cover with the lid and let stand for another 30 minutes, or refrigerate.
- Total pickling time before eating is at least 1 hour.
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Ready when: Onions are vivid magenta-pink, slightly softened but still a little crisp, and taste tangy rather than sharp.
Tip: Sealing a hot jar can create steam pressure and soften the onions too much; cool before closing.
6
Chill and serve
- Refrigerate until cold if you like, then serve with a fork or tongs, letting excess brine drip off.
- For the best flavor, chill overnight before serving.
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Ready when: Onions taste balanced: tangy, lightly sweet and mellow.
Tip: Always use clean utensils to keep the pickles fresh longer.

Good to know

Tips

Slice onions evenly and thinly for consistent texture and fast pickling.
Keep the onions fully submerged in brine; any exposed pieces can discolor or spoil.
Pour the leftover brine into dressings or marinades, or reuse it once for a fresh batch of sliced onions within a week.
Serve on tacos al pastor, cochinita pibil, tostadas, eggs, avocado toast or grain bowls.

Make ahead

"Make up to 1 week ahead. The color and flavor are best after 24 hours in the refrigerator."

Storage & reheating

Keep in the covered jar in the refrigerator for up to 3 weeks, with the onions submerged in brine. Not suitable for room-temperature storage. Freezing is not recommended because the onions turn limp. Serve cold straight from the jar; no reheating needed.

Substitutions

apple cider vinegar → white wine vinegar or distilled white vinegar (5% acidity). White vinegar gives a sharper flavor; wine vinegar is milder. Avoid balsamic, which turns the onions brown.
granulated sugar → honey or agave nectar, 1 tablespoon (21 g). Stir in until fully dissolved in the hot brine.
dried Mexican oregano → dried regular oregano or ½ teaspoon cumin seeds. Mexican oregano is more citrusy; regular oregano is slightly sweeter.
whole black peppercorns → 2 allspice berries plus 1 small dried chile de árbol. Adds warmth or gentle heat typical of Yucatán-style pickles.