Pickled Red Onions
Fast and easy to make, red onion pickles instantly transform any dish! With just a few ingredients, you can make a fresh topping that will add a zesty punch to anything you serve.
Servings: 8
Calories: 30kcal
Ingredients
- 1 cup fresh lime juice
- ½ cup distilled white vinegar
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 2 large red onions
- 2 teaspoons finely chopped oregano leaves
- 2 whole Serrano chilies or jalapeño chilies , slit down the center (optional)
Instructions
- Add fresh squeezed lime juice, vinegar, sugar, and salt to a mason jar or container with a lid. Let stand for about 5 minutes to allow the sugar to dissolve.
- Using a sharp knife or mandolin, slice the onions and add them to the jar with the pickling liquid.
- Slice the jalapeño in half. Add it along with the oregano to the jar with the sliced onions and vinegar mixture.
- Place the lid on the jar and refrigerate for 2 hours, then serve.
Video
Notes
- These quick pickles need to be refrigerated. Since they are not "canned" or shelf-stable, keep them in the fridge.
- Pickled red onion will last about 3 weeks stored in an airtight container in the fridge.
- If you are not a fan of spicy flavors, you can use half of the jalapeño or omit it totally.
Nutrition
Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 584mg | Potassium: 91mg | Fiber: 1g | Sugar: 3g | Vitamin A: 62IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 0.3mg