Lime Pickled Red Onions
Brighten up your meals with these zesty and vibrant Lime Pickled Red Onions! This quick and easy recipe marries the natural sweetness of red onions with the tangy punch of freshly squeezed lime juice and a touch of white vinegar. With just 10 minutes of prep time, these onions transform into a crisp, flavorful topping that's perfect for tacos, sandwiches, salads, or grilled meats. Sweetened slightly with a hint of sugar and finished with a dash of salt, the balanced brine delivers a refreshing acidity that enhances any dish. Make a batch in minutes and let the magic of pickling elevate your favorite recipes—best of all, they store beautifully in the fridge to enjoy all week long.
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Recipe Information
Ingredients
- 2 medium Red onion
- 0.5 cup Fresh lime juice
- 2 tablespoons White vinegar
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Water
Instructions
Peel and thinly slice the red onions into even rings or half-moons, about 1/8 inch thick.
In a medium bowl or jar, combine fresh lime juice, white vinegar, salt, sugar, and water. Stir until the salt and sugar are fully dissolved.
Add the sliced red onions to the lime juice mixture, ensuring all onion slices are submerged.
Let the onions sit at room temperature for at least 30 minutes to pickle. For a more intense flavor, refrigerate for 2 hours or overnight.
Once pickled, serve the onions as a tangy topping for your favorite dishes.
Store any leftovers in a sealed container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.4 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2374 mg | 103% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 17.3 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 524 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
