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5 from 1 vote

Pickled Red Onions

Pickles red onions with sliced jalapeno chiles make a delicious addition to any taco bar or shredded chicken, beef, or pork meal. This recipe makes a good quantity and Yay! for that because they add nice flavor to scrambled eggs, roasted potatoes, or anything that needs some extra crispy flavor and mild heat.
Prep Time5 mins
Resting Time30 mins
Course: Condiments
Cuisine: Mexican
Servings: 6
Calories: 18kcal
Author: Sally Humeniuk


  • 1 small red onion, halved and sliced thin
  • 2 jalapeno chiles, stemmed and sliced into thin rings
  • 1 cup white wine vinegar
  • 2 tablespoon lime juice
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  • Combine onion and jalapenos in a medium bowl.
  • Heat a small saucepan over medium high heat and add vinegar, lime juice, sugar, and 1 teaspoon salt. Bring to boil and then pour vinegar mixture over onion mixture. Let sit for at least 30 minutes, or refrigerate for up to 5 days.


For more heat, add an extra jalapeno or even a habanero to the mix.
If you're making the onions to serve with tacos of any kind, here's a nice variation especially good with fish tacos. Before serving, shred a small head of green cabbage until you have about 3 cups. Add 1/4 cup of the onions' pickling liquid the the cabbage, add 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Toss and serve with the onions, and other taco accompaniments.


Serving: 0.25cup | Calories: 18kcal | Carbohydrates: 2g | Sodium: 391mg | Potassium: 27mg | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 7.3mg | Calcium: 2mg | Iron: 0.2mg