Pickled Red Onions

April 25, 2018

Arguably one of the recipes that I make MOST often! I love these quick pickled onions that come together in merely minutes.

Pickled to perfection

I’ve been testing and developing recipes for well over a decade and there are few standouts that I make over and over again – this is one of them. I almost ALWAYS have a batch of pickled red onions on hand sealed tightly in a mason jar in my refrigerator. I use them on everything from tacos to sandwiches and everyone seems to love them as much as I do. The balance of sweet, tangy, and just a bit of heat makes them literally perfect in every way. Run, don’t walk, to your kitchen to make these bad boys. They are worth it!


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Pickled Red Onions

  • Author: Kelsey Nixon
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


A make-at-home condiment that I’m never without! As I finish up one batch, I promptly make another. Use them on tacos, sandwiches, and salads. 


    • ½ medium red onion, thinly sliced⠀
    • 1 jalapeno, seeded and cut into rings (optional)
    • ⅓ cup fresh lime juice⠀
    • ⅓ cup red wine vinegar⠀
    • ⅓ cup sugar⠀
    • 1 tablespoon kosher salt⠀


  1. In a small saucepan set over medium-high heat, bring the lime juice, vinegar, sugar, salt, and jalapeno (if using) to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. 
  2. Put the sliced onions in a separate bowl, and pour the vinegar mixture over them. Cover with plastic wrap or a lid and let cool for about 20 minutes. Transfer to the refrigerator for at least 15 minutes and up to 1 week.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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