Authentic Mexican Pickled Red Onions (Cebolla Curtida): A Flavorful, Zesty Topping for Everything
Cebolla morada curtida, or Mexican Pickled Red Onions, are an indispensable and incredibly delicious staple in authentic Mexican cuisine. With just a handful of common ingredients and a surprisingly simple quick-pickling method, ordinary red onions are magically transformed into a vibrant, tangy, and subtly sweet topping. This zesty condiment adds an explosion of flavor, a delightful crunch, and a beautiful pop of fuchsia color to almost any dish. Whether you’re enhancing the humble taco, brightening up a fresh salad, or complementing rich grilled meats, this easy recipe will quickly become a go-to in your culinary repertoire.
If you’re a fan of the fresh, zesty crunch found in a classic pico de gallo or the tropical heat of a pineapple-jalapeño salsa, then you are absolutely going to adore this Mexican pickled red onion recipe. These “cebolla curtida” offer a unique blend of tang, a hint of sweetness, and that satisfying crunch that elevates many dishes, making them a must-have in your kitchen.
This quick pickled onions recipe requires only a few pantry staples and a rapid pickling process, meaning you can enjoy their vibrant flavor in just a few hours. In Mexico, they are a quintessential accompaniment to rich, slow-cooked dishes like cochinita pibil or hearty pork tacos. Their bright, vinegary bite beautifully cuts through the richness of meats, creating a perfectly balanced flavor profile that keeps you coming back for more. This balance of flavors is what makes them truly special in authentic Mexican cuisine.
But the versatility of these tangy red onions extends far beyond traditional Mexican fare. They are an incredible way to infuse bold, fresh flavor into everyday meals. Imagine them as a vibrant topping for your favorite salads, a zesty addition to grain bowls, or a refreshing counterpoint to grilled chicken, fish, or steak. Their bright acidity and crisp texture provide a wonderful contrast to heavier or fattier dishes. Plus, they stay fresh in your refrigerator for weeks, making them an excellent meal-prep component for busy individuals or families. Beyond their fantastic taste and texture, red onions are packed with beneficial nutrients and antioxidants, adding a healthy boost to your meals without compromising on flavor.
One of the best aspects of this recipe is its adaptability. You can easily adjust the level of sweetness to suit your personal preference, making it perfect for various dietary needs. For a completely sugar-free option, simply omit the sweetener. If you prefer a natural alternative, honey works wonderfully, adding a subtle floral note that complements the onion’s flavor. The possibilities for customization are endless, ensuring these pickled onions fit your unique taste.
Ready to add this essential Mexican condiment to your culinary repertoire? Let me guide you through this simple and quick recipe for perfect homemade Mexican pickled red onions.
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For another sweet and zesty topping for tacos, be sure to try Mango Pico de Gallo.
Essential Ingredients for Perfect Pickled Red Onions & Handy Substitutions
Making delicious Mexican pickled red onions requires just a few basic ingredients that are likely already in your pantry. Each component plays a crucial role in achieving that perfect balance of tangy, sweet, and spicy flavor that makes this topping so irresistible.
- Red Onion: The undeniable star of the show! Red onions are highly favored for their naturally sweet and slightly spicy flavor profile, which mellows beautifully during the pickling process. Beyond their taste, their vivid fuchsia color is also a key characteristic, transforming into a stunning bright pink as they absorb the acidic brine. While other onion varieties can be used, red onions offer the best combination of flavor, texture, and visual appeal for an authentic Cebolla Curtida.
- Vinegar: The very foundation of our pickling brine. Distilled white vinegar is the most common and traditional choice due to its neutral flavor and high acidity, which is ideal for efficient and safe pickling. However, you have several excellent alternatives to explore if you want to introduce different flavor nuances:
- Apple Cider Vinegar: Adds a slightly fruitier, milder tang and a subtle sweetness.
- White Wine Vinegar or Red Wine Vinegar: Offers a more sophisticated, nuanced flavor. Red wine vinegar will also contribute a deeper, richer hue to your onions.
- Rice Vinegar: Milder and slightly sweeter than white vinegar, perfect if you prefer less intense acidity.
- Champagne Vinegar: Light, delicate, and subtly sweet, providing a gourmet touch to your pickled onions.
Feel free to experiment with combinations of these vinegars to find your favorite blend, ensuring you stick to the recommended total liquid amount.
- Water: Used to dilute the vinegar, creating a perfectly balanced brine that is not overly acidic, allowing the onion’s natural flavors to shine through while still providing effective pickling.
- Salt: Essential for both enhancing the flavor of the onions and contributing to the pickling process. Always opt for coarse sea salt or kosher salt. It’s best to avoid iodized table salt, as it can contain anti-caking agents that may cloud your brine and sometimes impart an undesirable metallic or off-flavor.
- Bay Leaf: This aromatic herb infuses the brine with a subtle hint of minty sweetness and a complex herbal note. It adds a sophisticated layer of depth to the overall flavor of the pickled onions, making it an important, authentic touch that shouldn’t be skipped.
- Chile de Arbol or Red Pepper Flakes: For those who love a bit of heat, these provide a fantastic spicy kick that perfectly complements the tangy and sweet elements.
- Chile de Arbol: Add 1-4 whole chiles de arbol for spicy pickled onions. Adjust the quantity precisely based on your desired level of heat.
- Red Pepper Flakes: A pinch or two offers a milder, more controlled heat, which is great for a gentle warmth.
- Sliced Jalapeño or Serrano: For a fresh pepper flavor and added crunch, thinly slice and add fresh jalapeños or serrano peppers directly to the jar with the onions. This will also introduce a different, brighter flavor profile.
If you prefer a completely mild version, these can be omitted entirely without compromising the core tangy and sweet flavors.
- Honey or Sugar: Sweetness is a crucial component, as it beautifully balances out the tartness of the vinegar, creating a well-rounded and harmonious flavor.
- Granulated Cane Sugar: Regular granulated sugar is a classic and reliable choice that dissolves easily.
- Honey: For a refined sugar-free option, honey provides natural sweetness with a lovely depth of flavor that some find preferable.
You can also adjust the amount or omit it entirely for a sugar-free or Whole30 compliant option, which will result in a more intensely tangy onion, perfect for those who prefer less sweetness.
See the recipe card below for exact quantities.
How to Make Quick and Easy Mexican Pickled Red Onions (Cebolla Curtida)
Making these vibrant Mexican pickled red onions is surprisingly straightforward and requires minimal effort, yielding impressive results in a short amount of time. Follow these simple steps for a perfect batch every time!
- Prepare the Onion: Begin by peeling your red onion. Then, using a sharp knife or, for best results, a mandoline slicer, thinly slice the red onion. Aim for consistent, thin slices – this is crucial as it ensures they absorb the brine evenly and pickle faster, resulting in a uniform texture. Once sliced, gently separate the onion rings. This step helps maximize surface area for pickling and makes them much easier to distribute in your dishes later on.
- Make the Brine: In a small saucepan, combine the distilled white vinegar, water, sugar (or honey), kosher salt, bay leaf, and chiles de arbol (if using for heat). Place the saucepan over medium heat. Stir the mixture continuously until the sugar and salt have completely dissolved. Just as the mixture begins to boil, remove it immediately from the heat. This quick heating helps to fully dissolve the solids and allows the flavors to meld efficiently, but we don’t want to cook the onions in it.
- Combine Onions & Brine: Carefully transfer your thinly sliced red onions into a clean, heat-proof container with a tight-fitting lid, such as a mason jar. Pour the hot brine directly over the onions. It’s crucial to use a spoon or a small plate to gently press the onions down, ensuring that all pieces are fully submerged in the liquid. This step is vital for even pickling, preventing spoilage, and achieving that beautiful bright pink color.
- Cool & Refrigerate: Cover the container tightly with its lid. Allow the onions to cool completely to room temperature on your countertop. This resting period is important as it allows the onions to soften slightly, fully absorb the pickling liquid’s vibrant flavors, and cool down safely. Once completely cool, transfer the covered jar to the refrigerator. The onions will be ready to enjoy after just 2-3 hours of chilling, but their flavor will deepen and improve significantly the longer they sit in the pickling juice. For optimal taste and the most developed flavors, we highly recommend letting them sit overnight before serving.
Creative Ways to Serve Your Mexican Pickled Red Onions
These vibrant Mexican pickled red onions are incredibly versatile and can elevate a wide array of dishes with their tangy, sweet, and zesty kick. While they are a match made in heaven for rich Mexican Shredded Pork, especially traditional cochinita pibil and various pork tacos, their uses extend far beyond. Here are even more delicious ways to incorporate them into your meals, adding a burst of flavor and a beautiful pop of color:
- Taco Topping Essential: The most classic use! They provide a refreshing, acidic contrast to hearty fillings in all types of tacos, from Slow Cooker Crispy Chicken Tacos to Shrimp Tacos, and even steak or fish tacos. They cut through the richness beautifully.
- Salads & Bowls: Add a burst of color, tang, and crunch to any green salad, grain bowl, or protein bowl, such as a Sweet Potato Taco Bowl. They instantly brighten the entire dish.
- Flautas & Tostadas: Perfect for balancing the richness and crispy texture of fried dishes. Top Crunchy Chicken Flautas, Pork Flautas, or Avocado Tostadas for an extra layer of flavor and a delightful textural contrast.
- Grilled Meats & Fish: Serve them generously alongside Pan-Seared Cilantro Lime Chicken, Chuck Roast Carne Asada, or any grilled fish. Their bright acidity truly enhances and elevates the smoky, savory flavors.
- Sandwiches & Burgers: Elevate your lunch! Replace plain raw onions with these flavorful pickled beauties for a gourmet twist on your favorite sandwiches, wraps, or juicy burgers.
- Eggs & Breakfast Dishes: A fantastic and unexpected topping for scrambled eggs, omelets, traditional huevos rancheros, or even simple avocado toast, adding an exciting and welcome tang to your morning.
- Nachos & Quesadillas: Sprinkle them generously over loaded nachos or layer them inside cheesy quesadillas for a refreshing, acidic counterpoint to the gooey, savory goodness.
Storing Your Homemade Pickled Red Onions
Proper storage is absolutely key to maximizing the shelf life and maintaining the quality of your quick pickled red onions. Since this is a quick pickling recipe (meaning the onions are not processed for long-term shelf stability at room temperature), they require consistent refrigeration to remain safe and delicious.
It is paramount that the jar or container used for storage remains tightly sealed when stored in the fridge. An airtight seal prevents air exposure, which can lead to spoilage and a significant loss of flavor and crispness. Furthermore, for the onions to stay fresh and safe to eat, they must remain fully submerged in the pickling liquid. Any onion pieces exposed to air will spoil much faster, become soft, and can potentially contaminate the rest of the batch. If necessary, you can use a small glass weight or a folded piece of parchment paper to help keep them submerged below the brine level.
When stored correctly in an airtight container in the refrigerator, these delicious Mexican pickled onions will last for a good 2-3 weeks, or even up to a month. Always use clean utensils when removing onions from the jar to prevent introducing any bacteria, which can significantly shorten their shelf life. If you notice any signs of mold, unusual odors, a slimy texture, or changes in color (beyond the initial pickling transformation), it’s best to discard the entire batch to ensure food safety.
Expert Tips & Delicious Variations for Your Pickled Red Onions
Unlock even more flavor and customize your Mexican pickled red onions with these helpful tips and creative variations to perfectly suit your taste preferences and dietary needs:
- For a Whole30 or Sugar-Free Option: If you’re following a Whole30 program or simply want to reduce your sugar intake, feel free to omit the honey or sugar entirely from the brine. The result will be a tangier pickled onion, but the natural sweetness from the red onions themselves and the vinegar will still provide a pleasant and bright balance. This is a fantastic way to enjoy their benefits without added sugars.
- Adjusting Spice Levels: If you prefer no heat at all, feel free to leave out the chile de arbol or red pepper flakes. However, even a small pinch of red pepper flakes adds a subtle depth of flavor without making the onions overly spicy, often enhancing the overall profile of the brine. For those who crave more heat, consider adding a few more chiles or even a small amount of finely minced habanero or Scotch bonnet for a truly fiery kick!
- Experiment with Different Spices: While a bay leaf is classic for its subtle herbal notes, don’t hesitate to get creative with other whole spices in your brine to introduce different aromatic complexities:
- Black Peppercorns: A tablespoon of whole black peppercorns adds a pungent, earthy note and a gentle warmth.
- Oregano: A half teaspoon of dried Mexican oregano (or regular oregano) can infuse a warm, herbaceous flavor that pairs wonderfully with many Mexican dishes.
- Coriander Seeds: A teaspoon of whole coriander seeds offers a bright, citrusy, and slightly sweet aroma.
- Cumin Seeds: For an earthier, warmer, and slightly smoky profile, try a pinch of whole cumin seeds.
- Garlic Infusion: For an extra layer of savory flavor, add a few thinly sliced garlic cloves directly to the jar with the onions before pouring in the hot brine. The garlic will soften and mellow as it pickles, infusing the onions with a delicious, aromatic essence.
- Fresh Herb Boost: While not typically added to the brine during heating, a few sprigs of fresh cilantro or dill can be added to the jar with the onions once the brine has cooled slightly. This will impart an extra layer of freshness to the finished product.
- Mandoline for Uniform Slices: For perfectly uniform and paper-thin slices, which ensure even pickling and a superior, delicate texture, a mandoline slicer is highly recommended. Always remember to use the safety guard to protect your fingers! Consistent thickness also means consistent absorption of the flavorful brine.
- Cold Pickling Method (No Heat): While this recipe utilizes a quick warm brine for faster results, you can also cold pickle your onions. To do this, simply combine all brine ingredients (ensuring sugar and salt are dissolved in warm water, then cooled) and pour over the onions. This method takes longer to pickle (at least 24-48 hours in the fridge), but results in an even crisper onion texture. However, for a quick and ready-to-eat condiment, the warm brine method is typically preferred.
Frequently Asked Questions About Mexican Pickled Onions
Q: What is the best way to slice red onions for pickling?
A: For optimal texture and efficient absorption of the brine, thin and uniform slices are highly recommended. Using a sharp knife, aim for slices about 1/8 to 1/4 inch thick. For professional-looking, consistent, and paper-thin results, a mandoline slicer is an excellent tool, just remember to use its safety guard.
Q: Can I use other types of onions besides red onions?
A: While red onions are highly recommended for their vibrant color, crisp texture, and balanced flavor profile when pickled, you can certainly experiment with other varieties. Yellow onions will yield a milder, less colorful result, and sweet onions will produce an even sweeter pickled onion. However, for an authentic “cebolla curtida” experience, red onions are truly the preferred choice.
Q: How long do these quick pickled onions need to sit before they are ready to eat?
A: They are technically ready to eat after about 2-3 hours of cooling and refrigeration, as the onions will have absorbed enough flavor. However, their flavor truly develops and deepens the longer they sit in the brine. For the absolute best taste and texture, we strongly recommend letting them marinate in the refrigerator overnight (8-12 hours) before enjoying them.
Q: Why do my pickled onions not turn a bright pink or fuchsia color?
A: The vibrant pink or fuchsia color comes from the natural anthocyanin pigments in red onions reacting with the acidic vinegar. If your onions aren’t turning very pink, it could be due to the specific acidity level of your vinegar, the particular variety of red onion (some are more intensely colored than others), or simply needing more time in the brine for the chemical reaction to fully occur. Rest assured, they will still taste delicious even if the color isn’t as intense!
Q: Can I reuse the pickling brine for another batch of onions?
A: It’s generally not recommended to reuse the brine for a fresh batch of onions. Over time, the brine will have absorbed flavors and released moisture from the previous batch of onions, and it may have a reduced acidity level, which is crucial for safe and effective pickling. For best results in terms of flavor and, more importantly, for food safety, always prepare a fresh batch of brine for each new batch of pickled onions.
We truly hope you enjoy making and savoring these incredible Mexican Pickled Red Onions! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch for more delicious recipes, and don’t forget to subscribe to my newsletter for exclusive updates and culinary inspiration.
Related Recipes You Might Also Love
Looking for other vibrant and fresh recipes to complement your meals and bring a taste of Mexico to your table? Try these delicious options:
- Peach Pico de Gallo
- Fresh Lime Vinaigrette Coleslaw (No Mayo)
- Spicy Pineapple Jalapeño Salsa (Sweet, Fresh & Easy)
- Mango Pico de Gallo
Recipe Card: Easy Mexican Pickled Red Onions
Mexican Pickled Red Onions (Cebolla Curtida)
by Gemma Aguayo-Murphy
Pin Recipe
Equipment
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Small saucepan
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Mason jar with lid (or other heat-proof, airtight container)
Ingredients
- 1 large red onion (thinly sliced)
- 1 cup distilled white vinegar (or apple cider vinegar, white wine vinegar)
- 1 cup water
- 2 tablespoons granulated sugar (or 1 tablespoon + 1 teaspoon of honey, or omit for sugar-free)
- 1 teaspoon kosher salt (or coarse sea salt)
- 1 bay leaf
- 1-4 chiles de arbol (or a pinch of red pepper flakes, optional for heat)
Instructions
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Slice the Onion: Peel the red onion and thinly slice it into consistent rings, about 1/8 to 1/4 inch thick. Gently separate the rings to ensure even pickling.
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Prepare the Brine: In a small saucepan, combine the vinegar, water, sugar (or honey), salt, bay leaf, and chiles de arbol (or red pepper flakes, if using). Heat over medium heat, stirring until the sugar and salt are completely dissolved. Bring the mixture just to a boil, then immediately remove from heat.
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Combine & Submerge: Carefully place the sliced onions into a clean, heat-proof container, such as a mason jar. Pour the hot pickling brine over the onions. Ensure all onion pieces are fully submerged in the liquid by gently pressing them down with a spoon if necessary.
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Cool & Refrigerate: Cover the container tightly with its lid. Allow the pickled onions to cool completely to room temperature on your countertop. Once cooled, transfer the sealed jar to the refrigerator.
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Serve & Enjoy: The onions will be ready to use after 2-3 hours in the refrigerator. However, the flavor will be significantly better and more developed the longer they sit in the pickling juice. For optimal taste, let them sit overnight. Serve these tangy, sweet, and zesty pickled onions with shredded pork, chicken, fish, or as a vibrant topping for tacos, salads, and more!
Notes
- For a Whole30 or sugar-free option, do not add honey or sugar. The result will be more tangy but there will still be some natural sweetness from the vinegar and onions themselves.
- Can substitute distilled white vinegar with other types of vinegar like apple cider vinegar, white or red wine vinegar, rice vinegar, or champagne vinegar for varied flavor profiles.
- Ensure onions remain submerged in the brine during storage to prevent spoilage and maintain freshness.
- Use clean utensils when serving to extend shelf life.
Nutrition Information
Originally published August 30, 2018. Updated post March 2023 and February 2025. This content was further revised and expanded in June 2024.