Lime Pickled Red Onions

Your new favorite condiment, these simple Lime Pickled Red Onions from add pizazz to tacos, salads, grilled meats and more with their vibrant hue & fresh flavor.


  • 2 cups / 280 g finely sliced red onion (about 1 large)
  • 3/4 cup / 180 ml fresh lime juice (from about 6 limes)
  • Salt, to taste
  • Optional: 1 tsp dried mexican or mediterranean oregano


  1. TOSS: Cut the onion through the root, discarding the top and skin. Slice each onion half into thin half moons, about 1/16″ – 1/8″ thick. No thicker! Add the sliced onions to a non reactive bowl, along with the lime juice and a sprinkle of fine sea salt. Toss until the onions are evenly covered in the lime and salt.
  2. PICKLE: Let the onions sit at room temperature until they begin to soften a little, about 30 minutes or so, stirring them every 5 – 10 minutes or so. Add the dried oregano, if using. Toss the onions again to coat, then transfer them to a glass jar (or two). Pour over the liquid from the bowl, too. Gently press the onions down with the back of a spoon or fork so that they’re immersed in the lime juice. Refrigerate for at least 15 minutes or so before using – they’re even better once they’ve hung out in the fridge for a few hours.
  3. STORE: Keep in an airtight container in the refrigerator for up to a week.