Mexican pickled red onion

Whenever I see these bright red slices atop an enchilada at a restaurant, I get excited.  On their own they have great flavor, but they are the perfect condiment to add to burrito bowls, tacos, enchiladas and salads.  Or whatever you feel could benefit from a tangy punch of flavor.  They keep in the fridge for weeks and, best part, there is zero cooking involved.  Here are the instructions to pungent, zesty nirvana:


  • One red onion, sliced
  • 1 1/2 cup red wine vinegar
  • 1 Tbsp salt
  • 1 tsp each: whole peppercorns, ground cumin, oregano
  • 3 cloves garlic, halved and peeled


  1. Toss the onion with salt and let sit for about 15 minutes for the onions to release their juices.
  2. Add all other ingredients and refrigerate for at least 4 hours. Will keep several weeks in a jar in the fridge.

Tags: , , ,

Categories: Recipes, Vegetable


A former English teacher living in Stuttgart, Germany who finds some sanity and peace through cooking.


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  1. Emerging from the dark: Carnitas and first signs of spring | À Point - March 31, 2015

    […] with rice and condiments, as a taco or even enchilada filling. An obligatory condiment for me is pickled red onion–the tangy, sharp bite is great with the fatty […]

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