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You might think it's a strange place to find beauty, but I think red onions are some of the most drop-dead pretty things I've ever seen.
Well, not in a mesh bag down in the bottom bin of my pantry. And they're not super lovely in the market either, all piled high between the white, yellow and sweet varieties. I have to admit, when I grab a purple papery-skinned orb to include in my dinner plans, there isn't one thing of beauty to behold.
But, oh my goodness, slice one in half and you'll see pure magnificence. It's always a reminder to me of the magnificence of our Creator. Who else could create such museum worthy splendor tucked away in a humble little vegetable? Next time you cut open a red onion, take time to notice. I think you'll have to agree, each one is a work of art.
And speaking of works of art, how would you like to see one each time you open your refrigerator door? Pickled red onions take less than fifteen minutes to make. The cool part is the amazing, brilliant, pink transformation that takes place almost the minute you pour the vinegar/lime pickling solution over the onion slices. Check out the color in the pictures. Isn't it amazing? Talk about adding a gourmet, festive touch to anything you serve them on or with.
I love keeping a jar of these delicious Pickled Red Onions stashed away and have found a zillion ways to use them. They're wonderful with Mexican dishes like tacos, burritos, quesadillas, etc. I served them in an Asian salad last night. They were delicious and made the presentation look so pretty. They transform a simple sandwich or burger into a special occasion meal. My daughter-in-law Lindsay loves them so much, she'll snack on them right out of the jar.
I've played around with this recipe to get it just right. Most Pickled Red Onion recipes call for only vinegar for the brining solution. I like to mix vinegar and fresh lime juice for fabulous, not too harsh, flavor. A few tablespoons of sugar, whole peppercorns, coriander seed and tiny slivers of lime add another layer of delicious dimension.
Want to get ooohs and aaaahs at your next picnic, party or potluck? Bring a jar of these beauties and you very well may be the star of the show.
If you don't spill the beans onions (about how super easy these are), you could even have them thinking that you're one of those fabulous old-timey cooks who spends hours in the kitchen canning, preserving and pickling!
P.S. Just a little update on our computer woes. We appreciate all your well wishes. We did get a lot of our pictures back, but when we looked at them they were either damaged or very poor quality. So sad. But we learned a valuable lesson. We are now backed up at home on a hard drive (which had failed, hence the problem) and also on the Cloud. Never again .......... and if we can save any of you from going through this dilemma, then perhaps it was worth it.
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- 2 medium red onions sliced about ⅛ inch thick
- 2-3 paper thin slices of lime halved or quartered
- 1 cup white wine vinegar
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon peppercorns
- 1 teaspoon whole coriander
- ¼ cup freshly squeezed lime juice
- about ½ cup water
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Place a medium-size colander in the sink.
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In a medium-size microwave safe bowl, heat 4 cups of water to boiling, about 5-6 minutes. Carefully add onions to the hot water. Use a large spoon to make sure onions are submerged. After 15 seconds, pour onion into the colander to drain. Transfer onion and lime slices to a jar (or jars) that will contain the onions (about a 3 cups capacity). You want the onions to fill the jar to the brim, but not be super tightly packed.
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Combine vinegar, sugar, salt, peppercorns and coriander seeds in the previously used bowl. Stir and cook on high for three minutes. Remove from microwave, add fresh lime juice and stir to make sure all of the sugar and salt is dissolved.
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Pour hot solution over the onions. Add enough water to bring liquid level to the top of the jar. Watch the beautiful color transformation take place; it's amazing!! Cover the jar(s) and allow to cool for 30 minutes then refrigerate. They can be eaten right away, but the ingredients will meld and the flavor will be even better if allowed to sit for 2-3 hours. Onions will keep well in the refrigerator for 5-7 days.
Chloe says
these look sooooo delicious!! I was just wondering, would it be possible to make this in a bowl? I dont really have any small jars, only big ones
Chris Scheuer says
Hi Chloe,
Yes you could definitely make this in a bowl instead of a jar.
Fozia says
This looks delish and beautiful. I was wondering can I use regular vinegar instead of wine vinegar ?
Chris Scheuer says
Hi Fozia, you could definitely use regular vinegar. The flavor may be a bit stronger though. White wine vinegar is quite mild.
Joan says
Theses sound delicious and would make a colorful addition to my Farmers Market display. Can they be done in a hot water bath for longer preservation?
Chris Scheuer says
Hi Joan, I've never made them with a hot water bath. In fact, that's one thing I really don't do much of at all.
Sandra says
I've never had a pickled onion before, shame on me. The color is beautiful and you're right; I'll never look at a red onion the same way again.
Barbara says
I have a bottom refrigerator bin of limes and have put red onions on my shopping list. We eat a lot of onions in all sorts of things, and my husband is just nutty for anything pickled, so I know he especially will love this recipe. I often make pickled cucumbers and onions (with cut up sweet red peppers added to the mix now) as a one-day pickling project, and I wonder how cukes would like this mix! I love limes, and plan to get a dwarf lime tree in the fall. Sweet cherry limeade, carbonated with my SodaStream is a favorite around here! I wonder what carbonation would do for pickling......hmmmmm.
cheri says
Hi Chris, love this recipe, it's amazing how something so simple can change and elevate a meal. Great recipe. Pinned.
lena says
wow, they are so pretty and i love that you add limes into it! i also happened to see the avocado crema that you posted in facebook,, that looks terrific and gorgeous too!
Kiran @ KiranTarun.com says
Omg, we love pickling red onions!! I'm sorry about the computer woes. Backing up is so important, so thanks for the reminder!
Debra says
You are so right...these are beautiful. Love it,
KAREN says
Is that a 25 ounce jar you are showing? Does the two red onions plus the limes and spices fill one jar? I want to place an order for one or two at The Container Store. Thanks
Chris Scheuer says
My jar is actually 16 ounces and it accommodates the two medium size onions and the limes. You could probably use 3 onions for the 25 ounce jar. Chris
KAREN says
Lovely to look at! Where do you source those beautiful small hermetically sealed jars?
Chris Scheuer says
Thanks for your kind words. I find these jars quite often at T.J. Maxx or Homegoods. Probably Amazon too but the other two usually have them.
Alexis @ Upside Down Pear says
I just had pickled onions for the first time yesterday and they were delicious! I will have to try this recipe as I can see them being a great addition to all sorts of meals. Thanks!
Cathleen | My Culinary Mission says
Chris, these look beautiful and sound delicious! I agree that food can be so visually appealing. I also love the look of red cabbage when cut. Sorry to hear your photos were not salvaged. Must have been heartbreaking.
Angie (@angiesrecipess) says
What a beauty! I need to make a batch too.
Regina gouge says
Oh, no! There you go again - beauty in an onion, Chris, I thought it was only those dumb birds on the lake
as you take a walk and make me stop walking to gaze at those silly things. We have one on our lake here
and if you will come for a visit - I will take the time to stop and look at it with you - then we can come back
to the house and cut open a red onion;)
Please feed that sweet Lindsey something beside onions - she is the mother of that cute little side kick of yours.
miss you, regina
Catherine says
I love the color and I love pickled. Blessings, Catherine
Maureen | Orgasmic Chef says
How sad about the photos.
How wonderful about these onions. I love onions and really miss Vidalia or Walla Wallas. I'm going to make these pickled onions today - for sure. I can almost taste them already.
Denise Browning@From Brazil To You says
So pretty and delicious, Chris! My husband and I love to put pickled onions in sandwiches and also on top of grilled meats.
Claire @ Claire K Creations says
That's very funny Chris. When I saw the first picture I thought 'ooh how pretty,' then you went on to talk about the beauty of onions. They are quite something aren't they. Now, are you telling a big fat fib? These can't be so easy to make they look so fancy! So sorry about your photos 🙁
Happier Than A Pig In Mud says
I'll bet they taste amazing with the lime! Great pics too:@)
Kate says
Pickled onions are a wonderful accompaniment to a meal...we love them on tacos, especially!
Ginny Hartzler says
These are really beautiful! But then again, i think red onions are truly beautiful just as they are! You are so right! And they are the only onions that I can eat raw. Remember when the Israelites where wandering in the dessert, they cried for onions and leeks!! Not cookies, not meat, but onions!
Jenna says
love the lime juice and less vinegar~and yes, they are gorgeous!
Sophia @ NY Foodgasm says
OMG I am definitely gonna make this!!! What a great idea for a post!
Monique says
I think red onions are beautiful too..especially so nicely captured..:)
iIlove them blooming too with balsamic..
I have never thought of limes and lime juice for our pickled onions..thank you..
I wonder if Emery likes them:)