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Lime and Chili Pickled Onions Recipe

Emily Carter
A bold, tangy, and spicy pickled onions recipe featuring lime juice and chili for a vibrant flavor twist.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 servings
Calories 35 kcal

Ingredients
  

  • 2 medium red onions thinly sliced
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1-2 red chilies sliced (adjust to spice preference)
  • 1/2 teaspoon black peppercorns optional

Instructions
 

  • Slice the onions: Thinly slice the onions and tightly pack them into a clean mason jar.
  • Make the brine: In a saucepan, combine lime juice, water, sugar, salt, and black peppercorns. Heat until the mixture simmers.
  • Add the chilies: Stir in sliced chilies to the hot brine for an extra kick.
  • Pour the brine: Carefully pour the hot mixture over the onions, ensuring they are fully submerged.
  • Cool and seal: Let the jar cool at room temperature before sealing and refrigerating.
  • Chill and serve: Allow the onions to marinate for at least an hour. Best flavor develops after 24 hours.

Notes

Nutritional Information (Per Serving):

  • Calories: 35
  • Total Fat: 0g
  • Saturated Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 0g
Key Vitamins and Minerals:
  • Vitamin C: 5%
  • Potassium: 2%
  • Calcium: 1%
  • Iron: 2%
  • Folate: 1%

Additional Notes/Tips:

  • Spice Variations: Swap red chilies for jalapeños for a different kick.
  • Flavor Boost: Add coriander seeds or a garlic clove for extra depth.
  • Storage: Keeps well refrigerated for up to two weeks.
  • Serving Idea: Top tacos, burgers, or grain bowls with these zesty beauties for a flavor explosion.