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Pickled Red Onions

Pickled red onions is one of our family favorites with basically any dish. We started adding them to tacos, then other meats, and then ended up just eating it with anything when we wanted to add some flavor. After visiting Yucatan peninsula, I discovered many different versions. However, I could not find a better one than the one I discovered years ago in Tacos, Tortas, and Tamales by Roberto Santibanez & JJ Goode & Todd Coleman, at least for my taste buds.

It is very easy to make and stays almost a week in the fridge, however they usually are gone long before that. After the first time, you will have a lot of pickling liquid left, with which, you can always just add more onions to. I usually do it twice, and by that time all pickling liquid is used up.


- 2 red onions, sliced into thin half-moons

- 20 whole black peppercorns

- 8 whole allspice berries

- 1 whole clove

- 1/4 tsp kosher salt

- 1/4 cup white vinegar

- 1/4 cup lime juice (fresh is the best, from approx. 2-3 limes)

  1. Pound the peppers, allspice, clove, and oregano in a mortar to a coarse powder; then add the powder, along with salt, to the onions. Massage the onions with your hands. Add vinegar and lime juice and toss well.

  2. Cover and refrigerate for 24 hours, shaking the container occasionally. Or if you need them now, do not wait- they are tasty enough!

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