I can’t wait to share with you one of my favorite pickled delights – Mexican pickled white onions.
These aren’t just any pickled onions; they’re a vibrant blend of tangy and spicy, deeply rooted in Mexican cuisine.
The first time I tasted these, I was blown away by their unique flavor profile and knew I had to learn how to make them.
They quickly became a staple in my meals, adding excitement to even the simplest dishes.
And if you’re thinking, “I’ve never pickled anything before,” don’t worry. I was there too, and it’s easier than you might think.
With just a few basic ingredients, you’ll be on your way to creating an unforgettable addition to any meal!
Mexican Pickled White Onions
Equipment
- 1 16oz pickling jar
- 1 Small Saucepan
Ingredients
- 1 large white onion
- 6 ounces vinegar Distilled, Apple Cider, or White Wine
- 6 ounces water
- 1 tbsp sea salt It's best not to use table salt since it has iodine and anti-caking additives, which can cause the pickling liquid to turn cloudy and change the color of what you're pickling.
- 1/2 ounce lime juice (approx 1/2 of a lime) For a more intense lime flavor, use one lime!
- 1 tbsp sugar- For a low-carb or keto option, try using monk fruit or other type of sweeteners.
- Optional- 1/2 of a jalapeño cut into slices
- Optional- 1/2 tsp of red pepper flakes
- Optional- 1 Garlic Clove thinly sliced
- Optional- 1 tsp of Mexican oregano
Instructions
- Prepare the onion: Thinly slice the white onion into half-moon slices and separate the layers.
- Prep your pickling jar: In a sanitized jar, layer in the sliced onions.
- Making the brine: In a small saucepan, combine the vinegar, water, salt, and any optional spices you want to use; bring to a boil, then remove from heat.
- Pouring the brine: Remove from the heat after the brine boils. Carefully transfer it into the jar. Be sure to leave enough room for the lime juice.
- Adding lime juice: Add lime juice. If needed, top off with more brine to ensure the onions are completely covered.
- Cool to room temperature: Let cool to room temperature, then cover and refrigerate for at least 2 hours, preferably 24 hours. The longer they sit, the more pickled they become.
Nutrition
Dishes to Try Mexican Pickled White Onions With
One of the things I love about pickled onions is their incredible versatility. They have this unique ability to elevate a wide range of dishes with their zesty bite.
Here are some of my favorite ways to incorporate them into various meals:
- Tacos and Burritos: Whether it’s a soft taco or a hearty burrito, the addition of these pickled onions adds a delightful tang that complements the rich flavors of Mexican street food perfectly.
- Grilled Meats: I often serve these onions alongside carne asada or pollo asado. Their refreshing contrast cuts through the richness of the meat, bringing a burst of brightness that’s just irresistible.
- Nachos: I can’t get enough of these onions on my nachos. They add a tangy kick that works so well with melted cheese, jalapeños, and a dollop of sour cream.
- Salads: Tossing these onions into a Mexican salad with corn, black beans, and avocado adds an extra zing that makes even a simple salad feel like a gourmet dish. It’s a quick way to spice up a weekday lunch.
- Rice Dishes: Sprinkling these onions over a steaming bowl of Mexican rice is something I do without fail. They add a burst of flavor that ties together all the other elements of the dish beautifully.
- Egg Dishes: Whether it’s huevos rancheros for brunch or a quick breakfast burrito, the addition of these pickled onions provides a tangy contrast that enhances the creamy texture of eggs.
- Quesadillas and Fajitas: Adding these onions to quesadillas or fajitas brings a whole new dimension of flavor. Their acidity balances the melted cheese in quesadillas and the sizzling meat in fajitas so well.
These are just a few examples, but the possibilities are endless! Feel free to get creative and experiment with adding Mexican pickled white onions to your favorite dishes.
Looking for a recipe with a surprise twist? I think you will enjoy this one: Pickled red onions in apple cider vinegar-flavor bombs away!
Additional Flavor Twists
This is your chance to infuse a personal touch into these pickled onions, experimenting with flavors that are distinctively Mexican.
Here are some additional suggestions to make your pickled onions truly one-of-a-kind:
- A Sprinkle of Cumin Seeds: These add a warm, earthy flavor that’s a staple in many Mexican dishes.
- A Few Coriander Seeds: These seeds bring a slightly citrusy, nutty essence, enhancing the overall taste profile.
- A Couple of Bay Leaves: They impart a subtle, herbal fragrance, reminiscent of traditional Mexican cooking.
- Dried Mexican Oregano: Unlike regular oregano, Mexican oregano has a more robust, earthy flavor that pairs wonderfully with pickled dishes.
- A Pinch of Ancho Chili Powder: This offers a mild heat and a sweet, fruity undertone, enhancing the pickled onions’ depth of flavor.
- Fresh Cilantro Sprigs: Adding fresh cilantro can introduce a burst of freshness and is a quintessential herb in Mexican cuisine.
- Minced Garlic Cloves: Garlic adds a pungent, savory element that deepens the overall flavor profile.
Mix and match these ingredients to find your perfect combination, and enjoy the rich tapestry of flavors that Mexican cuisine has to offer!
Spices, Aromatics, and Vinegar Choices
Exploring the art of pickling offers the chance to personalize each recipe. Blending various spices and aromatics allows you to craft batches that reflect your individual taste.
Dive into my complete vinegar guide for an insightful look into the wide array of vinegars and their unique flavor profiles!
Remember, selecting the right vinegar is important for setting the flavor tone of your onions, as each type brings its distinctive flair.
Join Our Flavorful Journey!
I’m genuinely eager to hear how these Mexican pickled onions have transformed your meals.
leave a comment, the beauty of cooking is in sharing, and I can’t wait to see how you incorporate these zesty onions into your dishes.
Share your experiences, ask questions, and let’s connect over our mutual love for vibrant flavors! But don’t stop there, join my newsletter for even more!
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A Tangy Goodbye
As we come to the end of our flavorful exploration of Mexican pickled white onions, I can’t help but feel a mix of excitement and pride.
It’s been fun sharing this recipe with you, and I genuinely hope it inspires you to try something new.
I encourage you to embrace the joy of cooking with these delightful pickled onions. Let them be more than just a side dish; let them take center stage in your meals, adding a burst of flavor and excitement.
So, go ahead, give this recipe a try, and let each meal be a delicious adventure in taste.
Here’s to many more culinary explorations and the shared happiness that pickling brings!
Common Questions Answered
Ever since I started making pickled onions, I’ve encountered a bunch of interesting questions.
These range from flavor comparisons to the shelf life of these delicious bites. I thought it’d be great to share these common curiosities with you!
Absolutely! The type of vinegar you choose can significantly influence the flavor profile of your pickled onions.
Common options include white vinegar, for its strong and clear tang; apple cider vinegar, which adds a fruity and slightly sweet note; and red wine vinegar, known for its robust and complex flavor.
Each type of vinegar imparts its unique characteristics to the onions, offering a delightful range of tastes to explore.
For a more in-depth look at how different vinegars impact the pickling process, check out my detailed post on vinegars for pickling.
Do Pickled White Onions Taste the Same as Red?
Ah, this is a question I often get! The answer is, not quite. While both pickled white and red onions bring that fantastic tanginess to dishes, there’s a subtle difference in flavor.
White onions, when pickled, tend to have a sharper, somewhat spicier taste. They’re a bit more intense, which I personally love for adding a punch to my dishes.
Red onions, on the other hand, are milder and a bit sweeter, especially when pickled. They add a lovely pop of color too, which can be really appealing in salads and garnishes.
How Long Do Pickled Onions Last?
When stored properly in the fridge in an airtight container, they can last for about 2 to 4 weeks. I’ve noticed that the flavor continues to develop over time, becoming more complex and delicious.
Just remember, if they start to look or smell off, it’s best to trust your instincts and let them go.
