Cebolla morada curtida, or Mexican Pickled Onions, are a bright, tangy topping that elevates many dishes. With just a few pantry ingredients and a quick pickling process, red onions become crisp, slightly sweet, and full of zesty flavor. They are perfect on tacos, salads, bowls, and grilled meats — a simple recipe you’ll come back to again and again.
If you enjoy the bright freshness of pico de gallo or a fruity, spicy salsa, these pickled red onions will be a welcome addition to your repertoire.
These quick pickled onions are tangy, slightly sweet, and maintain a pleasant crunch. They take only minutes to prepare and are ready to use in a couple of hours, with flavor improving the longer they marinate. In Mexican cuisine, they are commonly served with cochinita pibil and shredded pork tacos, where their acidity cuts through rich, slow-cooked meats.
They’re versatile beyond tacos: add them to salads, grain bowls, sandwiches, or serve alongside grilled proteins. They keep well in the fridge for weeks, and you can easily tailor the sweetness — omit sugar for a no-sugar or Whole30-friendly version, or use honey for a natural alternative.
Below you’ll find ingredient notes, step-by-step instructions, storage tips, and serving ideas to help you make the best batch.
For another bright taco topping, try Mango Pico de Gallo.
Ingredients & Substitutions
- Red onion: Sweet with a mild bite and vivid color that brightens the jar.
- Vinegar: Distilled white vinegar is traditional for quick pickles. You can substitute apple cider, white or red wine, rice, or champagne vinegar for different flavor profiles.
- Water
- Salt: Use kosher or coarse sea salt for best flavor.
- Bay leaf: Adds a subtle aromatic, slightly minty note.
- Chile de árbol or red pepper flakes: Use 1–4 chiles de árbol for heat, or a pinch of red pepper flakes for milder spice. A sliced jalapeño or serrano also works.
- Honey or sugar: Balances the acidity. Use honey for a refined-sugar-free option or cane sugar for a neutral sweetness.
See recipe card for exact quantities.
How to Make Sweet Pickled Onions
- Prepare the onion: Peel and thinly slice the red onion, separating the rings so the brine can penetrate evenly.
- Make the brine: In a small saucepan combine vinegar, water, sugar (or honey), salt, bay leaf, and chiles. Heat over medium and stir until sugar and salt dissolve. Bring to a brief simmer, then remove from heat.
- Add brine: Pack the sliced onions into a clean jar or container with a lid. Pour the hot brine over the onions, pressing them down so they are fully submerged.
- Cool and refrigerate: Cover the jar and let it cool to room temperature. Once cool, seal and refrigerate. Onions are usable after 2–3 hours, but flavor develops over time — overnight is best.
How to Serve
Mexican pickled red onions pair wonderfully with shredded pork, cochinita pibil, and a variety of tacos. They also work well on sandwiches, salads, and bowls. Serving ideas:
- Top tacos with pork, chicken, steak, or shrimp for added brightness.
- Stir into salads or grain bowls to add crunch and acidity.
- Use as a garnish for grilled meats, flautas, tostadas, or roasted vegetables.
How to Store
This is a quick refrigerator pickle and must be kept chilled. Keep the jar tightly sealed and ensure the onions stay fully submerged in the liquid. Properly stored, they will keep for 2–3 weeks in the fridge.
Tips and Variations
- Whole30 / sugar-free: Skip honey or sugar. The result will be tangier but still flavorful.
- No spice: Omit chiles or red pepper flakes. A small pinch of flakes adds flavor without much heat.
- Spice and herb swaps: Replace the bay leaf with black peppercorns, or add a pinch of oregano for a different herbal note.
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Related
Looking for other recipes to pair with these pickled onions? Consider dips, fresh aguas frescas, or salsas for a complete meal.
-
Jalapeño Ranch Dip
-
Agua de Papaya (Papaya Agua Fresca)
-
Watermelon Salsa
-
Chile Morita Salsa
Recipe
Mexican Pickled Onions
by Gemma Aguayo-Murphy
Equipment
- saucepan
- mason jar with lid
Ingredients
- 1 large red onion
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons sugar (or 1 tbsp + 1 tsp honey)
- 1 teaspoon salt
- 1 bay leaf
- 1–4 chiles de árbol (or a pinch of red pepper flakes)
Instructions
- Peel and slice the red onion and separate the pieces.
- In a small saucepan, heat the vinegar, water, sugar, salt, bay leaf and chiles. Stir until sugar and salt dissolve and bring just to a boil, then remove from heat.
- Place the onions in a jar or container with a lid.
- Pour the hot brine over the onions, pressing them down so they are fully submerged.
- Cover and let cool completely at room temperature, then refrigerate.
- Onions are ready after 2–3 hours; flavor improves with more time in the brine.
- Serve with shredded pork, chicken, on tacos, or in salads.
Notes
- For a Whole30 or sugar-free option, omit honey or sugar. The result will be tangier but still tasty.
- You can substitute the white vinegar with apple cider, wine, rice, or champagne vinegar for varied flavor.
Nutrition
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Originally published August 30, 2018. Updated March 2023 and February 2025.