Those vibrant pink onions in your image look crisp, tangy, and packed with citrus and spice 🌸🍋‍🟩 They’re perfect for tacos, grilled meats, salads, and sandwiches!

🌸 Pickled Red Onions with Lime & Spices

Quick, Zesty & Flavor-Packed

These quick pickled red onions are bright, crunchy, and bursting with bold lime flavor. The combination of citrus, vinegar, and warm spices creates a perfectly balanced sweet-tangy bite with just a hint of heat. Best of all, they’re ready in under an hour and instantly elevate almost any dish.

No canning required — just simple refrigerator pickling!

📝 Ingredients

• 1 large red onion, thinly sliced

• ½ cup fresh lime juice (about 3–4 limes)

• ½ cup white vinegar (or apple cider vinegar)

• 1 cup warm water

• 1 tablespoon sugar

• 1 ½ teaspoons salt

• 1 teaspoon whole peppercorns

• ½ teaspoon coriander seeds

• ½ teaspoon mustard seeds

• Optional:

  • 1 small jalapeño, sliced (for heat)

  • 1–2 lime slices (for extra citrus aroma)

👩‍🍳 Instructions

1️⃣ Prep the Onions

• Peel and slice the red onion very thin (a mandoline works great).

2️⃣ Make the Brine

• In a bowl or measuring cup, combine lime juice, vinegar, warm water, sugar, and salt.

• Stir until sugar and salt dissolve.

3️⃣ Assemble

• Place onions in a clean jar.

• Add peppercorns, coriander seeds, mustard seeds, and jalapeño (if using).

• Pour brine over onions until fully submerged.

• Press down gently to remove air pockets.

4️⃣ Rest

• Let sit at room temperature for 30–60 minutes.

• For best flavor, refrigerate at least 2 hours (overnight is even better).

🧊 Storage

• Store in the refrigerator up to 2 weeks.

• Always use a clean utensil when removing onions.

🍽 Delicious Ways to Use Them

• Tacos (especially fish or carnitas)

• Burgers & pulled pork sandwiches

• Grain bowls

• Avocado toast

• Salads

• Grilled chicken or steak

• Nachos

• Mediterranean wraps

❓ Q & A

Q: Why are my onions so bright pink?

A: Red onions naturally release pigment into acidic brine — it’s completely normal and beautiful!

Q: Can I skip the sugar?

A: Yes, but the flavor will be more sharply acidic. You can also use honey or a sugar substitute.

Q: Can I use only lime juice and skip vinegar?

A: You can, but vinegar helps preserve them longer and balances flavor. For short-term use (within a few days), lime-only works fine.

Q: How thin should I slice the onions?

A: Very thin slices give the best texture and absorb flavor quickly.

Q: Can I make them spicy?

A: Yes! Add sliced jalapeños, crushed red pepper flakes, or a pinch of cayenne.

Q: Do I need to boil the brine?

A: Not for quick refrigerator pickles. Warm water is enough to dissolve the sugar and salt.

Q: Can I reuse the brine?

A: It’s best not to reuse for safety and flavor reasons.