Make quick pickled red onions in just 10 minutes with 4 simple ingredients. Tangy, crisp, and perfect for tacos, grain bowls, salads, sandwiches, and more.
I keep a jar of these in my refrigerator at all times. No exaggeration. They take ten minutes to make and they make everything taste better. I pile them on my Steak Fajita Bowls, tuck them into my Beef Birria Tacos, and honestly, if it’s on my dinner table, these are probably on it too.
The formula is simple: red onion, lime juice, red wine vinegar, and salt. No heat. No fuss. Shake the jar and walk away. By the time dinner is ready, you have something bright, tangy, and a little bit crunchy that makes the whole plate come alive.
These are the kind of thing I grew up eating without thinking much about it. A little acid, a little crunch, something to cut through the richness of whatever else was on the table. My mom had a version of this going at all times. I just finally wrote it down.
Why You’ll Love This Recipe
- Four ingredients and ten minutes of actual hands-on time.
- No stove required.
- Keeps in the fridge for up to two weeks (they won’t last that long).
- Makes everything else you’re cooking taste more interesting.
Ingredients
- Red onions. Thinly sliced. Use a mandolin if you have one. If not, a sharp knife works fine.
- Lime juice: Fresh is better here. The citrus flavor is more rounded than white vinegar alone.
- Red wine vinegar: Red wine vinegar gives a slightly deeper, more savory flavor. Apple cider vinegar is a good swap if that’s what you have. It brings a milder, slightly sweeter note.
- Salt: Flavor enhancer.
- Optional add-ins: thinly sliced jalapeños, whole garlic cloves, or a pinch of sugar.
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Step 1. Using a mandolin or sharp knife, thinly slice the red onions, then place them in a mason jar or other airtight container.
Step 2. Top onions with lime juice, vinegar, and salt. Seal the lid tightly and shake well to completely submerge the onion slices in brine.
They’re ready to enjoy after one hour, but they taste best after at least 24 hours. Refrigerate until ready to use, then serve and enjoy your Quick Pickled Red Onions!
What to Serve with Quick Pickled Red Onions
Honestly? Everything. But these are the places I use them most.
- Tacos and burritos. The acid cuts right through the richness of the meat and cheese. It’s not negotiable at taco night.
- Grain bowls. A spoonful on top of any grain bowl immediately adds brightness. This is the move when the bowl feels like it’s missing something.
- Hummus plates and mezze. This is where I think they shine most. Pile them next to hummus, some olives, and fresh vegetables and the plate goes from snack to spread.
- Grilled chicken. Try them on top of Honey Chipotle Grilled Chicken Breasts. The sweet heat of the chicken and the tang of the onions are very good together.
- Salads. They’re especially good on chopped salads or anything with a creamy dressing where you want contrast.
- Sandwiches. Any sandwich with a deli meat or rich protein benefits from a layer of these.
Eat It, Like It, Share It!
Did you try this method and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Your fork is waiting.
Ingredients
Equipment
Instructions
- Using a mandolin or sharp knife, thinly slice the red onions then place in a mason glass jar or other airtight container.
- Top onions with lime juice, vinegar and salt. Seal lid tightly to secure and shake well to completely submerge onion slices in brine. They're ready to enjoy after sitting for 1 hour but taste best after at least 24 hours.
Liz’s Notes
Mandolin safety: be sure to use the hand guard as red onions can be slippery!
Nutrition
Frequently Asked Questions
Store them in a sealed jar in the refrigerator and they’ll keep for up to two weeks. Quick pickled onions are not canned, so they are not shelf-stable. Keep them cold. They’re best within the first week when they still have the most crunch.
That’s the pigment from the red onion releasing into the brine. It’s completely normal and makes the whole jar a beautiful jewel tone. The brine is delicious, by the way. Save it and use it in salad dressings or marinades.
No. This recipe uses a cold brine. The acidity from the lime juice and vinegar is what does the work. Heating the brine would soften the onions faster, but this method keeps them crisper.
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