Mexican Style Pickled Red Onion

4.65 from 14 votes

You can also add thinly sliced fennel in place of one of the red onions for another variation.

Course condiment

Cuisine Mexican

Keyword condiment, dairy-free, easy, egg-free, fast, mexican, nightshade-free, nut-free, onion, vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 17kcal

Author Jenny Ross

1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1 cup apple cider vinegar
1/2 cup water
3 teaspoons monk fruit granulated
1 teaspoon salt
2 red onions halved and sliced thin
1 jalapeño chile stemmed and sliced thin into rings (with seeds if you want more spice, and seeds removed if you want less spice), optional

Get Recipe Ingredients

Add the coriander and cumin to a small pot and heat over medium, stirring often until the spices are fragrant, 1-2 minutes. Add the water, vinegar, monk fruit, and salt, heating until salt and monk fruit are dissolved.
Place red onions and jalapeño into a jar and pour over the heated liquid, ensuring all the onion is covered. Let cool completely and then store in the refrigerator for up to one week.

Makes 2 cups.