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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