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Use these Yucatan pickled onions on tacos, burgers, sandwiches or just eat them out of the jar.
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5 from 6 votes

yucatan pickles onions

Yucatan pickled onions add a burst of flavour to tacos, sandwiches, burgers and grilled meats. Add jalapeño or habanero if you want a bit of heat.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: side
Cuisine: Mexican
Servings: 20
Calories: 15kcal


  • 2 large red onions sliced about 1/8 inch thick
  • 2 cloves garlic cut in half
  • 1 1/4 cups cider vinegar
  • 1 1/4 cups water
  • 1 clove
  • 5 allspice berries whole
  • 1/4 tsp black peppercorns whole
  • 3 Tbsp sugar
  • 1 tsp salt


  • Bring all ingredients except the onions to a boil in a saucepan large enough to hold the onions.
  • Add the onions and cook for 1 minute.
  • Remove from heat and let cool to room temperature, stirring occasionally.
  • Store in a sealed jar in the fridge.
  • Let the onions stand for at least 4 hours or overnight before serving


Serving: 20g | Calories: 15kcal | Carbohydrates: 3g | Sodium: 118mg | Potassium: 26mg | Sugar: 2g | Vitamin C: 0.9mg | Calcium: 4mg | Iron: 0.1mg