Mexican Pickled Onions

5 from 1 vote

Prep Time: 5

Cook Time: 5

Pickling time: 20

Total Time: 30

Author: Susan

Calories: 5kcal

Servings: servings

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Pickled Mexican onions are a delicious addition to salads and sandwiches. They taste amazing by themselves, too! Here is the easy recipe along with traditional and no-sugar options, as well.

Equipment

1 sauce pot
1 Mason jar
1 Mandolin slicer optional

Ingredients

1 red onion peeled and thinly sliced
2 slices habanero or jalapeno peppers
¾ cup apple cider vinegar
¼ cup water
1 teaspoon salt
2 tablespoons sugar optional, omit if making a no-sugar option

Instructions

Peel the onion and slice it as thinly as you can. A mandolin slicer is helpful, but you can just slice thinly with a knife if you prefer.
Thinly slice the pepper with a knife, and remove ribs and seeds.
In a small saucepan, combine the vinegar, water, salt, and (if using) the sugar. Turn the stove to medium heat and bring just to a boil.
Place onions and peppers in a large jar or other glass container. Pour the vinegar solution over them.
Stir the contents in the jar to evenly coat all of the onions, then use a spoon to push the onions down so they are completely covered by the liquid.
Screw on the lid, and place in the refrigerator for a minimum of 20-30 minutes for pickling.

Notes

The "regular" recipe calls for sugar and no peppers. You may omit the sugar for a zero-calorie, Keto or paleo version, and they still taste delicious. For extra heat, try the spicy version by adding peppers.

Nutrition