Easy 5-Minute Lime Pickled Onions
I’m always looking for simple ways to brighten up a bowl, and these Lime Pickled Onions have become a go-to in my kitchen! They come together in just five minutes, but add that punchy, tangy flavor that makes any meal feel a little more special, especially when I’ve got a fridge full of leftovers and need something to wake things up!
My absolute favorite way to make pickled onions is with lime juice. This is the Latin American way to do it, and I just love the flavor that the fresh lime juice brings. I almost never pickle onions with vinegar! I know, it’s kind of weird. But pickling onions with lime juice is so easy, and can be done in literally just 5 minutes!
Lime pickled onions go with anything that is savory and needs a bit of brightness. I like them with grilled meats like my Mediterranean chicken thighs, or topped off on my Mediterranean chicken quinoa bowls. It just adds that special something that really takes these recipes from good to amazing.
Ingredients You Need
- Red Onion: Look fresh red onions with vibrant color. Thinly sliced onions help them pickle quickly and absorb the lime juice evenly.
- Lime Juice: Freshly squeezed lime juice is key here! Bottled won’t deliver the same bright citrusy flavor. You don’t need to fully submerge the onions, but you need enough to come up about halfway on the onions.
- Salt: A generous pinch helps draw out moisture, enhance flavor, and balance the acidity of the lime.
How to Make 5-Minute Lime Pickled Onions
For the full recipe and instructions, see below.
- Prep the Onion: Peel and thinly slice the red onion into half-moons or rings.
- Pickle: Place the sliced onion in a jar or bowl. Pour the lime juice over the onions and add a generous pinch of salt. Toss to combine, making sure the onions are fully coated in the juice.
- Marinate: Let the onions sit at room temperature for at least 5 minutes, stirring once or twice. They’ll soften and turn bright pink as they pickle. For deeper flavor, refrigerate for a few hours or overnight.
- Serve: Use immediately or store in the fridge for up to 1 week. These are perfect on tacos, grain bowls, sandwiches, and more.
How to Use Lime Pickled Onions
Honestly, this lime pickled onions recipe is good with pretty much anything. I particularly like them on very savory things, to balance out the flavor and add a bit of zest! Of course, my favorite thing to put them on are grain bowls like my Mediterranean chicken quinoa bowls. Here are some other ideas:
- Tacos – From carne asada to fish tacos, they add just the right tang.
- Burgers and sandwiches – Swap for raw onion.
- Scrambled eggs or breakfast burritos – A surprising but delicious contrast.
- Salads – Especially ones with beans, feta, or grilled meat.
Frequently Asked Questions
Yes! The flavor will be slightly different, less sharp and more floral, but still delicious.
Absolutely. Just scale the ingredients up while keeping the lime juice-to-onion ratio about the same.
Yes! While they’re tasty after just five minutes, the flavor deepens the longer they sit. Overnight is even better if you have the time.
Store them in an airtight container in the refrigerator for up to 1 week.
The BEST Lime Pickled Onions
Ingredients
Method
- Prep the Onion: Peel and thinly slice the red onion into half-moons or rings.
- Pickle: Place the sliced onion in a jar or bowl. Pour the lime juice over the onions and add a generous pinch of salt. Toss to combine, making sure the onions are fully coated in the juice.
- Marinate: Let the onions sit at room temperature for at least 5 minutes, stirring once or twice. They’ll soften and turn bright pink as they pickle. For deeper flavor, refrigerate for a few hours or overnight.
- Serve: Use immediately or store in the fridge for up to 1 week. These are perfect on tacos, grain bowls, sandwiches, and more.
Nutrition
Notes
- Store them in an airtight container in the refrigerator for up to 1 week.
