You’ll love this recipe if you like this Pickled Okra and Bacon Onion Jam.
The lime juice does all the work here. The acid in the juice gradually breaks down the sharpness of the raw onion and infuses the slices with that bright, tangy flavor you’d expect from a good pickle — no brine, no heat, no special equipment. The longer the onions sit in the fridge, the more mellow and deeply flavored they get, so while 4 hours is the minimum, overnight or even a full day gives you a noticeably better result. The color deepens too. The redder the onion you start with, the more vibrant pink they turn after pickling.
Since the recipe uses just two ingredients and takes 5 minutes to put together, it’s one of the easiest things you can keep in the fridge on a regular basis. Use them as a topping for tacos, grain bowls, burgers, salads, sandwiches, or eggs — they add a punch of acidity and a pop of color to almost anything. If you want a slightly sweeter version, a spoonful of sugar stirred into the lime juice before you pour it in is all it takes.
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💛 Why you’ll love this recipe
- Only 5 minutes of prep — no cooking, no canning, no special equipment.
- Just two ingredients — red onion and fresh lime juice.
- The longer they sit, the better they taste.
- Keeps in the fridge for up to 2 to 3 weeks, so you always have some ready.
- Adds instant flavor and color to tacos, bowls, salads, sandwiches, and more.
- Easy to customize — make them sweet, citrusy, or a mix of both.
➡️ Ingredients you’ll need
⏲ How to make this pickled red onions recipe
👉 Easy ingredient swaps
- Lime juice: Lemon juice works just as well and gives a slightly brighter, less tropical flavor. A combination of both is also great if you want a more complex citrus note.
- Red onion: Red onion is the best choice here since it pickles into that vibrant pink color, but shallots work well too for a milder, slightly sweeter result.
- Sugar (optional): A couple of tablespoons of honey or maple syrup can be used in place of white sugar if you want a sweeter pickle with a slightly different flavor.
✨ Variations
- Sweet pickled onions: Stir a couple of tablespoons of sugar into the lime juice before pouring it over the onions. The sugar balances the acidity and gives a sweeter, more bread-and-butter style pickle.
- Spicy version: Add a sliced fresh chili or a pinch of red pepper flakes to the jar before refrigerating for a pickled onion with a little heat.
- Garlic and herb: Add a peeled garlic clove or a small sprig of fresh thyme or oregano to the jar for a more savory, aromatic pickle that works especially well on sandwiches and grain bowls.
- Mixed citrus: Use a combination of lime and lemon juice — or even a splash of orange juice — for a more layered citrus flavor.
〰️ How to serve
- On tacos — Spoon over pollo asado or shawarma kebabs for a bright, tangy contrast to the spiced meat.
- On bowls and salads — Pile onto grain bowls, quinoa chickpea salad, or a simple green salad for a pop of acidity and color.
- On burgers and sandwiches — Layer into burgers, wraps, or sandwiches in place of raw onion for a more mellow, tangy bite
- With eggs — Spoon over scrambled eggs, fried eggs, or an omelet for a quick, flavorful topping that works any morning of the week.
💬 FAQs
How long do they need to sit before eating?
At least 4 hours, but overnight gives you a noticeably better flavor and texture. The longer they sit, the more mellow and tangy they get — and the more vibrant the color becomes.
How long do they keep?
Store in a sealed jar in the fridge for up to 2 to 3 weeks. The flavor continues to develop over time, so they’re often even better after a few days.
How thin should I slice the onions?
As thin as you’d like — thinner slices pickle faster and have a more delicate texture, while thicker slices stay slightly more crunchy. A mandoline makes it easy to get even slices, but a sharp knife works just fine.
Can I make these sweeter?
Yes — stir a couple of tablespoons of sugar into the lime juice before pouring it over the onions. Stir until the sugar dissolves fully before adding to the jar.
Can I use lemon juice instead of lime?
Yes. Lemon juice is a great substitute and gives a slightly different but equally good result. You can also use a combination of both if you have them on hand.
Why do the onions turn pink?
The acid in the lime juice reacts with the pigments in the red onion and turns them a bright pink color. The redder your onion to begin with, the more vibrant the color will be after pickling.
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Pickled Red Onions
Ingredients
- 1 piece red onion, large. sliced as thin as you’d like your pickled onions to be
- 4-5 pieces limes
Instructions
- Slice the onion: Slice the red onion as thin as you'd like your pickled onions to be. Thinner slices soften faster.
- Pack the jar: Place the sliced onion into a clean jar.
- Juice the limes: Juice 4–5 limes.
- Cover the onions: Pour the lime juice over the onions until they are fully covered. The amount of juice you need will depend on the size of your onion and your jar.
- Shake and chill: Seal the jar, shake a few times, and refrigerate for at least 4 hours. The longer they sit, the more the sharpness mellows and the flavor deepens.
- Stir or shake again: Give it another shake later so the slices soak evenly.
- Use when ready: They’re good at 4 hours, but even better the next day.
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