Our quick pickled red onions are made with lime juice and salt instead of vinegar. They're so easy to make, tangy, bright pink and taste great in Mexican-inspired recipes like tacos, burrito bowls and so much more!
- 1 medium-large red onion
- 1/2 cup freshly squeezed lime juice
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- Slice onion in half from root to stem. Peel the outer skin and discard. Slice off the root and stem, then thinly slice each half of the onion.
- Add the onions, lime juice, salt, and sugar to a mixing bowl and stir well.
- Refrigerate and stir well again after one hour. Store covered in the refrigerator until ready to use.
New to quick pickling? Check out this comprehensive post on how to quick pickle just about any vegetable with various add-ins.
Storage: Store in an airtight container in the refrigerator for 2-3 weeks maximum. Pickled onions don't last quite as long as other pickled vegetables.
Add-ins: For extra flavor, add in more traditional pickling spices like whole peppercorns, dill seed or mustard seed. Mexican oregano would also be a great addition.
Lime juice: Be sure to use freshly squeezed here – it makes all the difference! Bottled citrus juice typically contains preservatives that alter the flavor of the juice. Fresh really is best!
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Side Dishes
- Method: No Cook
- Cuisine: American
- Serving Size:
- Calories: 11
- Sugar: 1.4 g
- Sodium: 155.9 mg
- Fat: 0 g
- Carbohydrates: 3.1 g
- Fiber: 0.3 g
- Protein: 0.2 g
Keywords: quick pickled red onions