Quick Pickled Red Onions
FAQ
Do I have to use red onions?
Red onions are best because their natural pigments give the pickles that bright pink colour. Yellow or white onions will still pickle, but the colour won’t be as vibrant, and the flavour will be milder.
Can I make these less tangy?
Yes! Add ½–1 tbsp water or a little extra maple syrup to mellow the acidity without losing crunch or colour.
How long will these pickled onions last?
Stored in an airtight container in the fridge and fully submerged in the pickling liquid, they’re best eaten within 1–2 weeks.
Quick Pickled Red Onions
These quick pickled red onions are basically magic in a jar. Bright pink, crunchy, lightly tangy, and just a touch sweet, they’re a great go-to topping for tacos, grain bowls, sandwiches, or anything that could use a little extra zing. Prep in 5 minutes, chill for an hour, and dig in!
Ingredients
- 1 large red onion peeled and thinly sliced
- ½ cup freshly squeezed lime juice
- 1-2 tbsp –2 tbsp white vinegar
- 1-2 tsp sugar or maple adjust to taste
- ½-1 tbsp water optional, to mellow the acidity slightly
- 1 tsp kosher salt
- pinch of white pepper or whole pickling spices optional
Instructions
- Peel and cut the onion into slices about ⅛–¼ inch thick. They don’t need to be paper-thin, just thin enough to absorb flavour while staying crunchy.
- In a medium bowl, combine lime juice, vinegar, sweetener (sugar or maple syrup), water (if using), and salt. Stir until well mixed.
- Add the sliced onions to the bowl and toss until fully coated in the liquid.
- Cover and refrigerate for at least 1 hour, stirring once halfway through to ensure even pickling and colour.
- Serve with: Tacos, burrito bowls, grain bowls, salads, sandwiches, burgers, grilled meats, or roasted veggies.
Notes
- Storage: Keep the onions submerged in the pickling liquid in an airtight container in the refrigerator for 1–2 weeks. This keeps them flavourful, crunchy, and fresh. They don’t last as long as vinegar-based pickles, so enjoy them while they’re at their best!
- Flavor Boost: Add traditional pickling spices like whole peppercorns, dill seeds, or mustard seeds for extra depth.
- Lime Juice Matters: Freshly squeezed lime juice gives the brightest colour and best flavour. Bottled lime juice contains preservatives that can slightly alter the taste.
- Using Store-Bought Lime Juice: 100% bottled lime juice works in a pinch. Taste first, it may be more acidic than fresh, so you can adjust sweetness or vinegar slightly. A little lime zest can help boost the fresh flavour.
Tried this recipe?
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