Mexican Quick Pickled Onions Recipe for Tangy Pink Onions to Brighten Your Tacos
This easy Mexican quick pickled onions recipe makes a zingy refrigerator pickle in the style of Mexico’s Yucatan pink onion pickles. It’s a perfect condiment, garnish or side for any number of Mexican dishes but particularly tacos, tostadas and tortas. It’s also very versatile. Use red onions or purple shallots and adapt the seasoning to your taste.
Servings: 2 100ml jars
- 6 small purple shallots or 2 large purple onions peeled and sliced
- 2 bay leaves
- 1 tsp Mexican oregano
- 1 tsp salt
- 1 tsp caster sugar
- ½ tsp black peppercorns
- 150 ml distilled white vinegar
- 4-6 limes juice only
Divide the sliced small purple shallots or large purple onions between the jars.
Pop a bay leaf in each jar and then divide the Mexican oregano, salt, sugar, and black peppercorns between the two jars.
Add the white vinegar and squeeze in the juice of the limes into each jar, then screw the lids on and shake each jar so everything is combined.
The shallots/onions should be covered but if not, taste, then top up with more lime juice or vinegar so they’re covered, then screw the lids on and refrigerate for at least an hour before serving, although they’re best left overnight.
Calories: 121kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1176mg | Potassium: 417mg | Fiber: 7g | Sugar: 10g | Vitamin A: 99IU | Vitamin C: 45mg | Calcium: 99mg | Iron: 2mg