Quick Pickle Red Onions

Wife with the Knife

These delicious quick pickle red onions swap vinegar for fresh lime juice, giving them a vibrant citrusy tang and a stunning bright pink hue. They’re ridiculously easy to make and add the perfect pop of flavour to tacos, burrito bowls, salads, sandwiches, and more.

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Prep Time 5

Cook Time 1

Total Time 1 5

Course Garnish, Topping

Cuisine Latin American, Mexican

Servings 8

Ingredients

1 large red onion peeled and sliced
½ cup freshly squeezed lime juice
2-4 tbsp white vinegar
1 tsp kosher salt
1-2 tsp sugar adjust to taste

Instructions

Cut the onion in half from root to stem, discard the peel, cut off the root and stem, then thinly slice each half.
In a medium bowl, combine the sliced onions, lime juice, vinegar, salt, and sugar, mix well to coat the onions evenly.
Refrigerate for at least 1 hour, stirring once halfway through.
Store the onions covered in the fridge until ready to use.

Notes

Serving Suggestions

These pickled onions are the ultimate finishing touch for:

Tacos & burritos
Grain bowls & salads
Burgers & sandwiches
Grilled meats & roasted veggies

Storage: Keep in an airtight container in the refrigerator for 2–3 weeks. These onions don’t last as long as vinegar-based pickles, so enjoy them fresh!

Optional: Add 1-2 tbsp water to mellow out the acidity a bit with out losing the crunch.

Flavour Boost: Add some white pepper, traditional pickling spices like whole peppercorns, dill seeds, or mustard seeds for extra depth.

Lime Juice Matters: Preferably always use freshly squeezed lime juice, it makes all the difference! Bottled lime juice contains preservatives that can alter the taste.

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