Crunchy Pickled Onions

This recipe for pickled onions is only 3 ingredients. They turn crunchy and delicious and are perfect for tacos, bowls and salads.

This recipe is also known in Mexico and other Latin countries as Cebollas Encurtidas (curtidas) and it is a staple in most households.

Recipe highlights

This red onions are a gorgeous addition to your food. Their bright pink color is adds a pop of freshness to bowls, salads, sandwiches and tacos.

Because they are not cooked onions, they remain fresh, crunchy and add a pleasant texture and bite to your food.

These red pickled onions are only 3 ingredients, they are ready in about 1 hour and they last in the fridge for a couple of weeks.

These pickled onions are sugar-free. I have a different recipe for sweet pickled onions if that is the flavor you are going after.

Ingredients

To make these pickled onions you only need red onion, salt and lime juice.

I highly recommend using Mexican limes but regular limes work if you are unable to find the smaller, Mexican limes.

Useful recipe tips

Slice the onions into ¼-inch thick slices. They should be not too thick or too thin to keep them crunchy.

I like to use a knife to slice the onions rather than a mandolin. If you choose to use one, don't forget to wear protective gloves.

Add salt to taste and the lime juice. Then cover with a plate to keep all the onions submerged. I learnt this tip from chef Rick Bayless pickled onion recipe.

At first, the lime juice will seem like not enough to cover them but they will start to wilt (without losing their crunch).

After I refrigerate the onions for at least 1 hour, I like to store them in a mason jar with a lid.

They keep very well in the refrigerator for up to 2 weeks, but they are so good I always consume them before that!

Serving suggestions

These pickled onions are perfect to add flavor and color to your dishes.

These are excellent on any dish with rich foods such as pork tacos, these onions help brighten and lighten up these foods.

These are amazing with fatty fish such as salmon, in burgers, sandwiches or any dish that needs a pop of acidity and color.

Storage

These are wonderful for weeks and keep their crunch for at least 2 weeks.

I promise you will eat these before two weeks!

I store them in a mason jar with a lid and keep them refrigerated at all times.