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Quick Pickled Red Onions (No Cook, 15-Minute Prep)

Sweet and tangy quick pickled red onions and jalapeño with underlying notes of citrus. They're easy to make and delicious on tacos, other Mexican food or even burgers!
Course Side Dish
Cuisine Mexican
Diet Gluten Free, Kosher, Low Lactose, Vegan, Vegetarian
Prep Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Calories 20kcal
Author Christy Gurin

Ingredients

  • 2 small red onions or one large, thinly sliced (about 2 cups sliced)
  • 2 jalapeños, seeds removed and sliced
  • 1/3 cup fresh squeezed orange juice
  • 1/3 cup fresh squeezed lime juice
  • 1/2 tsp. coconut sugar (or 1 Tbsp. coconut aminos for Whole30 or Keto)
  • 1 tsp. salt
  • 1 Tbsp. apple cider vinegar
US Customary - Metric

Instructions

  • Put onion and jalapeño into a strainer and run hot water over them for 2 minutes to blanch. Run cold water over them to chill.
  • Mix all other ingredients in a bowl to create marinade. 
  • Add onion and jalapeño and stir. 
  • Chill for at least two hours and preferably overnight. Stir before serving. Keep onions in a sealed container in the refrigerator for up to a week. 

Nutrition

Serving: 6g | Calories: 20kcal | Carbohydrates: 5g | Sodium: 241mg | Potassium: 81mg | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 14.4mg | Calcium: 8mg | Iron: 0.1mg