This quick pickled red onion recipe takes less than an hour to make and is the perfect no-fuss condiment for everything from tacos to salads.
Tangy, crunchy, and just a little sweet, quick pickled red onion is one of my favorite ways to liven up a meal. It has a vibrant pink color that looks awesome in sandwiches, tacos, or even stirred through potato salad or chickpea “tuna” salad.
Although my quick pickled onion recipe is inspired by a classic Mexican dish, it’s definitely not a traditional recipe. If you’re looking for an authentic guide on how to make pickled onions the Mexican way, then I recommend this recipe for Mexican Pickled Onions or this Mexican Pickled Onions Easy Recipe.
Ingredients Quick Pickled Red Onion
Red Onions: This recipe calls for red onions for a couple of reasons. First, they are a little sweeter and milder than white onions, making them perfect for pickling. Second, they turn pink when soaked in the citrus juice, which adds a burst of color to whatever you add them to.
Lime Juice + Orange Juice: I’ve opted for citrus juice rather than vinegar for my quick pickled onions. It’s a lovely fresh alternative, and means that even those who can’t stand vinegar can enjoy the recipe!
Jalapeno Pepper: This is optional but highly recommended! Jalapeno pepper adds warmth to the quick pickled red onion, cutting through the tartness of the citrus juice. Feel free to use as much or as little as you like, depending on your spice tolerance.
How to Make Pickled Onion (Quick!)
- Begin by slicing the red onion and jalapeno as thin as possible.
- Tip the sliced onion and pepper into a bowl and cover with boiling water. Allow them to sit for around 10 minutes.
- Drain the water, then add the salt, pepper, orange, and lime juice to the bowl. Stir until everything is well combined.
- Leave the onions to stand for around 30 minutes, until they have turned a vibrant pink color.
- Transfer your quick pickled red onion to a mason jar or airtight container, then place into the fridge to cool.
Pickled Onion Recipe Swaps
Not a fan of spice? Feel free to reduce the amount of jalapeno or to cut it from the recipe completely.
Need more spice? Add more heat by swapping out the jalapeño for one small habanero pepper.
If you prefer, you can swap the orange juice for extra lime. Just use four limes instead of two!
What Goes With Pickled Red Onion?
In my opinion, you can eat this quick pickled onion recipe with almost anything! A few of my favorites include:
- Added to tacos and burritos
- Condiment for sandwiches
- Topping for nachos
- Mixed through green salads
- Stirred into creamy potato salad
- Added to chickpea “tuna” salad
Storing Quick Pickled Onion
Store your onions in a mason jar or airtight container, and keep refrigerated. Eat within three days.Print
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