Perfectly pink and deliciously tart, pickled onions add the perfect pop of color and crunch to tacos, tostadas, and more. The best part? They are ridiculously simple to make and can last in your refrigerator for weeks—if you can keep them around that long! 

Prep time: 10 min | Cook time: 0 min

Pro Tip: We recommend making these the night before you actually need them to allow the full brining effect to take place in order to maximize the flavor.


A large glass mason jar

1 medium to large onion

1 lime

2 cups white vinegar

2 tbsp of Kosher salt


1 tbsp of sugar, agave, or honey if you like a sweeter topping

Try adding whole peppercorns, garlic, or fresh jalapeño to enhance the flavor


Thinly slice the onion into small rings and half pieces.

Whisk the vinegar, salt, and sweetener (if using) together in a small sauce pot until dissolved; bring to a boil over medium-high heat.

Add onions to the mason jar and pour vinegar mixture over top until onions are fully submerged.

Squeeze the juice of one lime directly into jar.

Let cool to room temperature before storing in your refrigerator for at least 24 hours before enjoying!