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!
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⠀
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.
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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