Pickled onions have become one of the most versatile condiments in modern cooking, and with good reason—they’re tangy, crisp, slightly sweet, and give just the right amount of punch to elevate any savory dish. Today, we’re making something even more special: Quick Pickled Red Onions with Citrus, a fast and easy recipe that infuses traditional pickled onions with the bright, aromatic notes of orange and lime.
Whether you’re topping tacos, tossing them into salads, or using them to brighten up a grain bowl, these citrusy pickled onions are going to become a go-to flavor booster in your kitchen. And the best part? They’re ready in 30 minutes or less and require only simple ingredients you likely already have at home.
Why You’ll Love This Recipe
- Fast and fuss-free – No long fermentation, no complicated tools
- Zesty and flavorful – Orange and lime juice take this version to the next level
- Healthy and clean – No preservatives, no additives—just real, wholesome ingredients
- Versatile – Pairs well with countless dishes: tacos, grilled meats, avocado toast, and more
- Gorgeous color – The red onions turn a vibrant pink that makes every dish pop visually
What Are Quick Pickled Red Onions?
Quick pickling is a simple method of preserving vegetables using vinegar, sugar (or other sweeteners), salt, and water—without the need for canning or fermenting. The process takes minutes, not days, and the flavor develops quickly.
In this recipe, we take traditional pickled onions and give them a refreshing citrus twist. The acidity of vinegar is complemented by the brightness of orange and lime juice, creating a flavorful brine that’s sweet, tangy, and complex—all without overwhelming the palate.
Ingredients You’ll Need
Let’s break down everything that goes into making Quick Pickled Red Onions with Citrus:
For the Brine:
- White Vinegar (½ cup) – The base acid; you can also use apple cider vinegar
- Fresh Orange Juice (½ cup) – Adds sweetness and brightness
- Fresh Lime Juice (¼ cup) – Brings tartness and a more aromatic citrus layer
- Honey or Maple Syrup (1 tbsp) – Balances out the acidity
- Kosher Salt (1 tsp) – Essential for flavor and preservation
- Whole Black Peppercorns (½ tsp) – Infuses the brine with a subtle warmth
- Red Pepper Flakes (optional) – Adds a mild kick for those who like spice
For the Onions:
- Red Onion (1 large) – Thinly sliced into half-moons for maximum surface area
- Orange Zest (1 strip) – Enhances the citrus aroma
- Lime Zest (1 strip) – Sharp and clean, complements the lime juice
Step-by-Step Instructions
This recipe is incredibly straightforward. Here’s how to make it:
Step 1: Slice the Red Onion
Peel and slice the onion into thin, even half-moon slices—around 1/8 inch thick. Uniform slices help ensure even pickling and a better texture.
Tip: Use a mandoline slicer if you want paper-thin, restaurant-style onions.
Step 2: Prepare the Citrus Brine
In a small saucepan, combine:
- ½ cup white vinegar
- ½ cup orange juice
- ¼ cup lime juice
- 1 tbsp honey or maple syrup
- 1 tsp salt
- ½ tsp black peppercorns
- A pinch of red pepper flakes (optional)
Warm over medium heat, stirring until the salt and sweetener dissolve. The mixture should not boil—just a gentle simmer is enough to activate the flavors.
Step 3: Pack the Onions
Place the sliced red onions into a clean, heatproof glass jar (a mason jar works best). Add in the orange and lime zest strips.
Step 4: Pour the Brine
Carefully pour the hot citrus brine over the onions. Use a spoon to gently press the onions down so they’re fully submerged. The heat will soften them slightly and help them absorb flavor fast.
Step 5: Let Them Rest
Allow the onions to sit at room temperature for 15–30 minutes. You’ll notice their color start to change to a stunning bright pink as the acids work their magic.
Once cool, seal the jar and place it in the refrigerator. You can eat them immediately, but they taste even better after a few hours.
Storage Tips
- Store your pickled onions in an airtight container or glass jar in the fridge
- They’ll stay fresh and flavorful for up to 2 weeks
- Use clean utensils to scoop out portions to keep them fresh longer
How to Use Quick Pickled Red Onions with Citrus
These onions are incredibly versatile. Here are a few ideas:
On Avocado Toast
A few slices on top of smashed avocado add crunch and zing.
In Tacos or Burritos
Cut through richness and add brightness to pork, fish, or veggie tacos.
In Salads
Toss them into a kale or grain salad for a bold, citrusy bite.
With Eggs
Pair with poached eggs, scrambled eggs, or a breakfast sandwich.
In Sandwiches and Burgers
Layer into paninis, wraps, or pulled meat sandwiches for extra flair.
Over Grain Bowls
Adds crunch and acidity to rice or quinoa bowls with beans, roasted veggies, or meats.
Flavor Variations
Once you’ve mastered the base recipe, feel free to experiment with these fun twists:
1. Tropical Vibes
Substitute the lime with pineapple juice and add a slice of jalapeño for heat.
2. Herb-Infused
Add a sprig of fresh rosemary, thyme, or oregano to the brine for herbaceous depth.
3. Asian-Inspired
Use rice vinegar and a bit of grated ginger instead of orange juice for a Japanese twist.
4. Berry-Citrus Blend
Add a few crushed raspberries or strawberries to the jar for a fruity pink infusion.
Tools & Equipment You’ll Need
- Cutting board and knife or mandoline
- Citrus juicer
- Zester or peeler
- Small saucepan
- Measuring spoons and cups
- Heatproof glass jar with lid
Expert Tips for the Best Quick Pickled Red Onions with Citrus
- Use fresh citrus juice. Bottled juice lacks the brightness of freshly squeezed
- Peel wide strips of zest using a vegetable peeler and avoid the bitter white pith
- Let the brine cool slightly before sealing the jar
- Make a double batch if you plan to use them throughout the week—they go fast
Final Thoughts
Quick Pickled Red Onions with Citrus are one of those magic condiments that can transform the most basic meal into something special. With minimal effort and maximum reward, you’ll find yourself adding them to everything from tacos to toast.
What makes this recipe shine is the citrus twist—it gives a layer of brightness and aroma that plain vinegar-based pickles can’t match. The sweet-and-tangy blend of orange and lime balances the bite of raw onions and makes this version unique, beautiful, and delicious.
Quick Pickled Red Onions with Citrus
Description
Add a vibrant burst of flavor to your meals with these Quick Pickled Red Onions with Citrus! Tangy, slightly sweet, and zesty from fresh citrus, they’re perfect for tacos, salads, burgers, and grain bowls. Ready in just 30 minutes, this easy pickled onion recipe is your new favorite fridge staple.
Ingredients
For the Pickling Brine:
For the Onions:
Instructions
Prepare the Onions
- Peel and slice the red onion into thin half-moons. Aim for uniform thickness (about 1/8 inch) so they pickle evenly. Place them in a heatproof glass jar or bowl.
Heat the Pickling Brine
- In a small saucepan, combine vinegar, orange juice, lime juice, honey, salt, peppercorns, and red pepper flakes. Bring to a gentle simmer over medium heat, stirring occasionally until the honey and salt dissolve (about 4–5 minutes). Do not boil.
Combine and Soak
- Pour the hot brine over the sliced onions in the jar. Make sure all the onions are submerged. Tuck in the citrus zest strips. Press down gently with a spoon if needed.
Let It Rest
- Let the onions rest at room temperature for 15–30 minutes. They’ll begin to soften and turn a bright pink color. For stronger flavor, refrigerate for at least 1 hour.
Store or Serve
- Transfer to a sealed container and refrigerate for up to 2 weeks. Serve chilled or at room temperature on tacos, sandwiches, salads, grain bowls, or anything that needs a pop of zing.
Note
- Storage: Keep refrigerated in a sealed container for up to 2 weeks.
- Variations:
- Add garlic slices or a bay leaf for depth.
- Use grapefruit juice instead of orange for a bolder citrus note.
- For a spicier version, add a few jalapeño slices.
- Onion Substitutes: Try this with shallots or sweet onions for a milder taste.
- Use it on: Avocado toast, fish tacos, roasted veggies, or rice bowls.
